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Name
Michael Wilson
Title
Regional Culinary Director at Aramark
Bio
Chef Michael Wilson began his career as a chef in Long Island, New York starting in 2002 working at several restaurants before landing at Kingston’s in Sayville as the Executive Chef. After becoming a partner at the restaurant, Michael spearheaded the expansion of the restaurant into the Florida Keys and the current franchise concept.
Chef Michael is a Johnson and Wales graduate, a Certified Professional Chef from the Culinary Institute of America and an active member of the American Culinary Federation. He has been a guest Chef at the James Beard House, the DeGustibus Cooking School, and the Autism Speaks Celebrity Chef Gala.
In 2017, Chef Michael joined Aramark as a District Executive Chef in the New York Metro area before taking the position of Regional Culinary Director in 2019. In his role, Michael is responsible for menu planning, culinary innovation, equipment procurement lead, sustainability champion, project management, and overall education of culinary insights & nutrition to the team of chefs.
Chef Michael is a Johnson and Wales graduate, a Certified Professional Chef from the Culinary Institute of America and an active member of the American Culinary Federation. He has been a guest Chef at the James Beard House, the DeGustibus Cooking School, and the Autism Speaks Celebrity Chef Gala.
In 2017, Chef Michael joined Aramark as a District Executive Chef in the New York Metro area before taking the position of Regional Culinary Director in 2019. In his role, Michael is responsible for menu planning, culinary innovation, equipment procurement lead, sustainability champion, project management, and overall education of culinary insights & nutrition to the team of chefs.
