There’s something to be said for a chef who still loves the simple dishes the most. Winning over the food-loving heart of our newly acquired Banquet Chef, Jon Wilson, is easy as whipping up a plate of pan-seared chicken and grilled asparagus. When he’s making it for himself, he adds a sweet potato puree that really knocks his socks off. Forget the fussy dish that looks too pretty to eat and usually about the size of your spoon, this transplant from Alabama loves the comfort of a well-made, undemanding dish.
Equipped with a culinary education from Faulkner University, Wilson bounced around kitchens in the South before meeting our now Executive Chef, Marty Pollock, at The Battlefield Hotel in Mobile, Alabama. When you find a good team, you don’t let it go so easily as when one moves a few states North. Wilson joined Pollock here at Sanderling shortly after, where they have been creating a unprecedented level of excellence in our culinary venues. In particular, Wilson works with our weddings and events where he enjoys the fast-paced rush of creating a superior experience for guests on such a special day of their lives.
Wilson has been in the restaurant business since he was sixteen, taking up a position in the kitchen after working in various other aspects. Truly a kitchen guy, some of his favorite memories are of the long summer days spent cooking in the restaurant- the ones that included the brief hiatus everyday between lunch and dinner spent on Lake Martin.
We’re thrilled to have Chef Wilson on the Sanderling Culinary team, where our continued excellence will be something for our guests to look forward to during their stay with us!