Working in the kitchen was something that Chef Wilson learned at an early age.  “My mom taught me how to flip an egg when I was five years old, and I’ve never looked back,” says Wilson.  “I have always loved cooking because it is an unending source of learning. There are always new products and possibilities. And as Executive Chef, you have the opportunity to constantly be sharing your knowledge with other chefs and creating new dishes for the hotel,” he added.

As executive chef, Chef Wilson is responsible for overseeing the entire culinary operation including the resort’s ocean front Restaurant 162'; Eno, the new wine tasting room; The Pool Cafe; in-room dining; and all of the banquet facilities. He is also charged with menu and recipe development, as well as management of the resort’s kitchen staff.

Culinary arts, and in particular the creation of delectable pastries, have been a lifelong passion for Pastry Chef Jean-Francois (Jeff) Lehuede.

By age 10, Jeff had decided to pursue a culinary career and started reading books about pastries and cooking. He spent his apprenticeship in France, received his Master Certificate in Pastry as a teenager, and began surrounding himself with top chefs from whom he could learn.

His career as a pastry chef began at the One Michelin Star restaurant in the Relais Chateaux Hotel and Le Pre Catalan restaurant in Paris. After further developing his skills with stops in Malaysia, Hong Kong and Indonesia, Jeff joined The Ritz-Carlton in September 2000.