Morgan Wilson 2005

Morgan gained an appreciation for the culinary arts at an early age. His father is a Chef as well and conveyed the ethics and traditions of the classic kitchen to his son.

Wilson’s career began in 1987, in the scullery of small restaurants in his hometown working after school. He quickly climbed the ranks, into the kitchens of Harrison Hot Springs Hotel as a cook’s assistant. Formal training began in Whistler during the summer of 89’, at the Delta Whistler Resort. As an apprentice he began competing in culinary competitions.

A thirst for knowledge and experience led Morgan to West Vancouver, were he completed his apprenticeship while working at La Touque Blanche Restaurant. Morgan represented Vancouver as a member of Team Vancouver at ‘Taste of Canada’ in 1992 an international Hot and Cold Culinary salon for apprentices in Toronto, the team placed first out of the regional teams, he was awarded the best in category for his cold food entry and named to the WACS all star team.

Securing a position as Chef Saucier in Chartwell of the Four Seasons Hotel he moved to downtown Vancouver, where he Captained the Canadian Junior Culinary team to a 2nd place finish at the 1994 world championship in Stravanger, Norway.

Morgan followed Executive Chef Wolfgang von Weisser from Vancouver to the kitchens of the Regent Hotel in Melbourne, working in ‘Le Restaurant’ as Chef Saucier. Once again following Chef von Weisser, in 1996 he moved to Europe, assisting with the opening of a new Four Seasons Hotel in Berlin as the Banquet Chef.

The hot sun and great cuisine of Australia lured Morgan back in 98’, now as ‘Café Chef’ of the Regent Hotel in Sydney under Executive Chef Serge Danserau for a year and a half.

Returning to his roots in Vancouver 1999, as Restaurant Chef of 'Show Case' in the Delta Pinnacle Hotel, Morgan assisted the Executive Chef during pre opening and opening.

Wilson played a large part in the creation and training of one of Vancouver’s best young brigades, ‘Show Case’ has quickly made an impression on the downtown dining scene with ambitious menus described as beautifully executed Pacific Northwest Cuisine with a global influence.

Plying his trade now for twenty years, Morgan passes on those same ethics and traditions learned at a young age to the cooks in his brigade.

Morgan competed in a national selection competition at V.C.C. against 10 chefs from across Canada in June of 2002. This competition was held to decide who from Canada will go on to represent our country at the famed Bocuse d’Or culinary competition in Lyon, France in January of 2005. Wilson won, and had the honor of representing his country for a second time in international competition. Morgan finished a very respectable 8th, the top placing non European Chef.

Morgan was recently chosen as a rising star by Marriott International, joining an elite group of Chefs from around the globe who have recognized as leaders in initiatives such as excellence in overall dining, culinary achievement, innovation and creativity, training, leadership, and personal development.

Morgan currently is the Executive Chef of the Toronto Marriott Downtown Eaton Centre Hotel. Overseeing a brigade of 45, with 4 restaurants and banqueting facilities for up to 1,500.

‘’Essentially I believe that great cuisine combines two basic components, top quality products and flawless technique.

The products used must be the best available. Freshness and quality are paramount, whether it is a shoulder of pork from Alberta or a black truffle from Perigord. Sourcing high quality product and developing relationships with suppliers is an ongoing quest.

Secondly the techniques used to prepare and present the food are what will define a dish.

Handling the products with skill, integrity and reverence is necessary to create first class fare.’’

Wilson describes his cooking as continually evolving, based in the contemporary French with far roaming global influences; Asian, Mediterranean and Middle Eastern.