CHEF ANDREW WILSON brings his signature style highlighting seasonal ingredients combined with over 20 years of hands-on fine dining kitchen experience to his new role as Executive Chef of Perry Lane Hotel.
Born in Rye, NY, and raised in a small town outside of Scranton, PA, Wilson’s inspiration for simple, seasonal cooking began with summers spent at his grandmother’s house in Greenwich, CT. Following high school graduation, he took his talents to the West Coast and enrolled in San Francisco State. After a few years, he decided traditional college wasn’t for him, and registered at the California Culinary Academy in San Francisco, where he graduated with honors.
Wilson has mastered his craft over the course of two decades alongside some of the nation’s most renowned chefs, including Alan McLennon, Michel Richard, Rick Tramonto, and more, at some of the country’s top restaurants, such as Cypress Club (San Francisco), Café Kati (San Francisco), Tru (Chicago), McCrady’s (Charleston, SC), Carneros Bistro & Wine Bar (Sonoma County, CA) and most recently at Charlie Palmer’s Dry Creek Kitchen in Healdsburg CA.
At Perry Lane, Wilson looks forward to delving into the farm-to-fork philosophy and utilizing the South’s rich agricultural offerings. He plans to keep the menu light, refreshed and simplified.
In addition to cooking, Wilson can be found working on his vintage BMWs, Triumph motorcycles and Rock ‘n’ Roll guitar.