Charles Wilson joined Edgewood Tahoe as Executive Chef
Executive Chef Charles Wilson said Edgewood Tahoe had him at hello during his interview – or at least when he saw the view of Lake Tahoe 50 yards away through the resort’s Great Room floor-to-ceiling windows. Wilson is assuming the helm for the property’s three restaurants following the retirement of Frank Stagnaro, the resort’s executive chef for over 25 years. (www.edgewoodtahoe.com) Wilson, a graduate of Le Chef Cordon Bleu Culinary College, has a long tenured career in resort destinations heading kitchens from the Caribbean to Chicago, Scottsdale, Hawaii, and Newport Beach. For the last 13 years he called Las Vegas home base with positions at the MGM Grand, Paris, Bally’s Hotel & Casino, Caesars Palace, and Westgate Las Vegas Resort & Casino. A native of Austin, Texas, Wilson said his passion for the culinary arts was formed early on with the tutelage of his mother and grandmother. Wilson’s resume is impressive. Besides key roles at properties like The Four Seasons Hotel-Chicago, The Fairmont Scottsdale Princess Resort-Arizona, The Balboa Bay Club Resort & Spa-Newport Beach, he also opened the Four Seasons Resort Hualalai at Historic Ka'upulehu on the Big Island of Hawaii. In February 2017, Wilson led a culinary team from the Westgate Las Vegas Resort & Casino for a Valentine’s Day event at the prestigious James Beard Foundation in New York. Wilson also holds two American Culinary Federation (ACF) gold medals and three ACF bronze medals.
