Jacques Wilson, Executive Chef, CEC, AAC, CDM
Chairman of the Board, ACF Monterey Bay
Education & Certification Chair
Chef Jacques Wilson began his career at The Gondolier Restaurant in New London, Connecticut, discovering his love for cooking and Italian food at the early age of 16. A high school culinary graduate of Ella T. Grasso Technical School in Groton, Connecticut, Chef Jacques’ formal education began at the prestigious Culinary Institute of America, in Hyde Park, New York. In 1995, Chef Jacques became a Certified Executive Chef with the American Culinary Federation (ACF).
Chef Jacques’ resume includes resorts in New York, Maine, Nantucket Island, as well as the Eldorado Country Club in Indian Wells, California. For the past 18 years, Chef Jacques has worked in Steamboat Springs for the Vista Verde Guest Ranch, Starwood Hotels and Yampa Valley Medical Center.