CULINARY CHAIR HERB WILSON
Chef Herb Wilson began working at age 23 with the late Patrick Clark, one of the most respected chefs in America. Early in his career, Wilson also worked with Chef Larry Forgione of An American Place, developing his passion for seasonal American cuisine. As a young man, Wilson left his native New York City and traveled abroad, working in some of the most prestigious three-star Michelin kitchens in France, including Gerard Pangaud and Le Freres Troisgros. Upon returning to the United States, he cooked in several cutting edge restaurants in New York before becoming Executive Chef of the highly acclaimed Le Refuge. In 1996, Wilson opened Bambou, designed around an upscale Caribbean concept and tapping into his Jamaican lineage. For five years, he held the position of executive chef of Bull Run Restaurant in the Financial District. He was mostly recently Executive Chef at Soho and Tribeca Grand Hotels and Sushi Samba Las Vegas. Chef Wilson is currently the Executive Chef at Red Ginger in South Beach. Chef Herb Wilson is the only chef to have received a prestigious two-star review from The New York Times on three separate occasions, by three different reviewers at three different restaurants.