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Patrick Wilson, Pc Iii, Wcc profile image

Patrick Wilson, Pc Iii, Wcc

Executive Chef at <span class="not-italic font-text_font lg:text-[18px] text-[16px] font-bold claimed">Private Estate</span>
Intro Book
Seasoned chef with extensive experience in fine dining and culinary management.
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Location
Waterbury, Connecticut, United States...
Skills
  • Culinary Skills
  • Menu Development
  • Cuisine
  • Banquets
  • Catering
  • Show all
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Bio

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Patrick Wilson is a seasoned chef with extensive experience in fine dining, catering, and culinary management. He has worked in top-rated restaurants, hotels, and resorts, and has held executive chef positions at several prestigious establishments. Wilson is also a certified culinary expert, with certifications from the American Culinary Federation and the World Association of Chefs Societies.

Credentials

  • Certified proctor/instructor Serv-Safe
    National Restaurant Association
  • Approved Lead Culinary Evaluator, ACE
    American Culinary Federation
  • Certified Culinary Administrator, CCA
    128822, NY081
  • Certified Executive Chef, CEC
    128822, NY081
  • Food Management Professional, FMP
    National Restaurant Association
  • Pro-Chef Certified Chef, Levels I, II & III, PC-III
    Culinary Institute of America, Hyde Park, NY
  • Safe Serve Instructor/Proctor
    National Sanitation Foundation, Serve Safe
  • World Certified Chef, WCC
    World Association of Chefs Societies

Experience

  • Private Estate
    • Roxbury, CT
    • Executive Chef
      • Oct 2017 - Dec 2023
      • Roxbury, CT

      Having spent the last few years as a private chef for an awesome family, it’s time to re-invent myself again for the next adventure.

  • East Haven High School
    • Culinary Instructor
      • Sep 2019 - Jun 2021
  • Western Connecticut Healthcare Systems
    • Executive Chef
      • Aug 2010 - Sep 2011

      Recruited to bring dining services of regional hospital forward and implement a &quot;Room Service&quot; style of operation. Delivering hotel quality meals to patients in hospital. To offer leadership to long established self managed dining operation personal. Overseeing construction projects in ...

  • Saint Andrew's Golf Club
    • House Manager, Executive Chef
      • 2000 - Aug 2010

      As House Manager, Patrick handles all matters related to food and beverage. Complete purchasing and manager of all capital and construction projects. Complete Culinary Operations. Hands on. Featured Chef at James Beard Foundation. Loved cooking the line nightly.

  • Nine Dragons Resort, China
    • Consultant
      • 2008 - 2009

      Trained Local Culinary Staff at Golf club, Yacht Club, Polo Club and City Club to cook for Western tourists

  • The Culinary Institute of America
    • Pro Chef Judge
      • Jan 2006 - Dec 2008

      Floor monitor for exams of Pro Chef Levels I, II, III. Consulted on industry trends and requirements chef's need to be successful in field.

  • Brookfield Bistro
    • Chef-Owner
      • 1995 - 2000

      Owner of 3-Star Bistro, featured as top 10 in CT. by Patricia Brooks of the New York Times. Winner of the Best Northern Fairfield County "Best" Restaurant. Food rated 25 on Zagat's Guide out of 30

  • Truste House Forte
    • Madison Avenue, Manhattan
    • Chef Garde Manger
      • Sep 1981 - Dec 1982
      • Madison Avenue, Manhattan

      Worked with Daniel Boulud, Bill Yoses and Thomas Keller. Made all cold food such as Terrines, Pates, En croutes. In charge of banquets and union employees

  • Hilton International, Vista Hotle
    • World Trade Center, Manhattan, NY
    • Chef Saucier, American Harvest Restaurant
      • Jan 1980 - Sep 1981
      • World Trade Center, Manhattan, NY

      Hotel opening, Top rated restaurant in US, Regional American Cuisine

Education

  • 1990 - 1991
    Culinary Institute of America
  • 1978 - 1980
    St. Louis Comminuty College

Suggested Services

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Industry Focus. “Food and Beverages”

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