Emeril's New Orleans
Director of Culinary Operations
Chris Wilson began working in restaurants while still in high school. He attended the Culinary Institute of America, graduating in 1992. After working at the Westpark Winery in upstate New York, studying under Chef Victor Gielisse at Actuelle in Dallas, and a brief stint at the Marriot Marquis in Manhattan, Chris was drawn to New Orleans by the culinary celebrity of Chef Emeril Lagasse. He began his stint with Emeril’s Restaurant in 1993 as a young cook. A promotion to Sous Chef led him to Emeril’s New Orleans Fish House in Las Vegas in 1995 where he worked for two years. However, it wasn’t long before the call of the Big Easy brought him back to Emeril’s in New Orleans, where Lagasse asked him to oversee operations as Chef de Cuisine in 1999. In 2005, he was promoted to Director of Culinary Operations for the company. He now oversees the kitchen operations of Lagasse’s 10 restaurants throughout the country.