Originally from North Carolina, Wilson started cooking in a professional kitchen when he was just 13 years old. After discovering a passion for creating recipes with local and sustainable ingredients, Wilson fine-tuned his craft at Le Cordon Bleu College of Culinary Arts in Austin. His career has taken him across the country to dining establishments including the Sheraton Austin Hotel at the Capitol, Morrison Management Specialists and ATX FIT CHEF.
Wilson comes to Lone Star Court from the University of Texas Southwestern where he served as executive chef. During his time there, Wilson oversaw all kitchen functions, managed a team of more than 250 people and elevated the banquet and catering functions across the brand.
As the new executive chef at Lone Star Court, Wilson will oversee all of the property's culinary programs including group catering, room service and full-service eatery, The Water Trough.