Chef Rob Wilson
Chef Rob Wilson grew up on the beaches of Southern California, and, in the years since graduating with honors from the Culinary Institute of America in Hyde Park, he’s worked in several of the region’s five-star resorts. His most recent move to the Montage Laguna Beach gives him yet another elegant environment and spectacular beachfront setting to showcase his skills. As Executive Chef for the Montage Laguna Beach, Wilson orchestrates the resort’s culinary operations with an emphasis on special events such as luxury weddings, corporate and social events. He also manages the day-to-day operations of the main kitchens. On leaving the Ritz-Carlton Laguna Niguel for his new position, Wilson quips, “While I’ve jumped from one cliff to another, exceeding the foodservice expectations of Montage guests is my immediate and long range goal.”
Prior to joining the Montage Resort group, Wilson blazed a career path with the Ritz-Carlton Hotels. He ascended the stations at the Ritz-Carlton Laguna Niguel before accepting the number one culinary position at The Ritz-Carlton, Dearborn. From Dearborn, he worked his way back to the west coast by accepting the executive chef position at The Ritz-Carlton, Marina del Rey, and then returning as executive chef at the Ritz-Carlton Laguna Niguel. In recognition of his professional accomplishments, Chef Magazine named Chef Wilson 2008 Chef of the Year.
Throughout his tenure with Ritz-Carlton, Chef Wilson assisted with the openings of numerous Ritz-Carlton properties. He also provided guidance to culinary students from his alma mater, Dana Hills High School, and to local community colleges. Now, he directs interns from the world’s most prestigious culinary schools.
Featured Recipes
Try these delicious recipes made with Fresh California Avocados. You'll be sure to please your guests.
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California Avocado Tuna Sashimi, Diver Scallop, Pickled Watermelon, Avocado Yuzu Emulsion |
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