Chef Jacques Wilson

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.

In September 2006, Chef Jacques was the Executive Chef of the famed Sardine Factory in Monterey, California. In 2008 Chef Jacques became the Executive Chef at the El Camino Hospital in Mountain View, California

Chef Jacques has won numerous ACF medals in ACF competitions across the nation. In 2003, he was the ACF Western Region Chef of the Year. On July 17, 2004, inducted into the American Academy of Chefs (AAC), the honor society of the American Culinary Federation (ACF).  In 2006 & 2008, Grand Champion of the Carmel Valley TomatoFest.  In 2009 placed 3rd place in the California State Fair Ironman Competition,1st place in ANDY BOY® Nopalitos Competition,and was ACF Monterey Bay Chef’s Association, Chef of the Year Recipient.

In 2010 chef Jacques became a certified Dietary Manager with the Dietary Manager’s Association.  January of 2011 Chef Jacques was nominated and received the Excellence in Action Award at El Camino Hospital. Chef Wilson has also received the 2011 United Fresh Excellence in Foodservice Award for Hotels & Healthcare.

Chef Jacques dedicates his spare time to giving back to his community. He has been involved with Cooking for Solutions at the Monterey Bay Aquarium,Meals on Wheels  benefit dinner, Culinary Classique d’Elegance, the Carmel Valley TomatoFest;  and the Jefferson-Lincoln Awards Dinner hosted by The Panetta Institute.  Chef Jacques serves his local chapter, the ACF Monterey Bay Chefs Association by contributing his skills as the ACF Certification Chairman. He is also involved with Monterey County 4-H,  The Living Breath Foundation fundraiser benefitting those living with Cystic Fibrosis, ATT Junior Golf Association fundraiser, Culinary Coach\Mentor for the Pacific Grove High School ProStart Culinary Team.