John Wilson

John Wilson is a culinary professional with a passion for refining culinary skills and gaining knowledge by working in top restaurants with experienced chefs.

His specialties include butchering and portioning various cuts of meat like beef, pork, and lamb, as well as handling sub primals, flat and round fish.

John is adept at creating daily specials, crafting full menus, and managing front and back of house operations.

He has a diverse kitchen experience across all stations and has worked in various renowned establishments including Miners Saloon, Old Capital Grill & Smokehouse, Jezebel's, Udis on Colfax, and more.

John pursued culinary education at The Culinary Institute of America, Pikes Peak Community College, and Falcon High School.

In addition to his culinary roles, he also served as a Cultivation Specialist at Herban Devolvement.

John's culinary journey includes roles such as Executive Chef, Consultant, Private Chef, Sous Chef, Line Cook, and Cook Tournaunt.