Meet Blair Wilson | Executive Chef/Culinary Consulant

We had the good fortune of connecting with Blair Wilson and we’ve shared our conversation below.

Hi Blair, why did you pursue a creative career?
I was years into my hospitality career before I developed the awareness of the artistic and ever changing creativity that now drives my passion. In the beginning, I was drawn to the life of the kitchen; the intensity, the organized chaos and the genuine camaraderie. You had to earn your place and your progression was entirely based upon your merit and dedication. You had to express a desire to learn, the willingness to put in the work and the humility to accept that you will be a student long before you create your first recipe.

It was during my first role as a Sous Chef that I got a taste of the creativity that drives menu design. I was absorbing so much information at the time that I needed an outlet to share what I’d learned. Once the opportunity was granted to create my first dish my mind went in a thousand directions and subsequently, so did that first dish.  I learned quickly that in the kitchen, creativity needs a foundation and an identity. If you’re creating a menu for a specific concept you need to embrace that cuisine and its history before you create your version of it. Learning the culture behind food enables you to honor it and deliver a representation of it’s style before you introduce your interpretation and start taking creative liberties.

Long story short, I didn’t begin the life of a chef as a pursuit for an artistic career but it certainly evolved into a passion for creativity, taking the tastes and experiences I’ve stored away and finding new ways to connect them with everyone.

Let’s talk shop? Tell us more about your career, what can you share with our community?
As many are aware, the career path of a chef is challenging and few continue on to lead life long journeys. But the gratification of serving great meals, the cultivation of community, and the artistic expression of putting your creativity on display can be very rewarding. One thing that is certain is that this life is not for everyone and without a sincere passion for the craft you’d have to be insane to put yourself in the shoes of a chef.

At this stage in my career, I’m looking to give back more than just a traditional restaurant or dining experience but to help push the next evolution of hospitality. As a society, we should reconsider the nature of restaurants especially given the course of the previous 18 months. Now, I’m looking toward the future and how the hospitality industry can evolve and grow into supporting sustainable supply chains, balanced work environments, more nutritious food and better ways to support the communities in which the restaurants are located. Restaurants should be gathering places that contribute to the health, joy and well being of the neighborhoods and cities they reside in for both employees and guests.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
A week is a long time to get into some fun in South Florida. I’d start with a trip to the Keys and get out on the water. Boating and Scuba Diving in the Keys for a few days would definitely set the tone for the week. Dining out is scarce down there, so hopefully some freshly caught fish would feed our bellies. Then I’d head back up and make a stop in Miami for some drinks and bites at Kyu, Sugar Cane and Buya. As we headed back to Palm Beach County, we could hit up Delray Beach and walk down the Ave checking out the beach and a few watering holes, shoot some pool at Delray Hideaway then head to Driftwood for dinner and live music. There’s a handful of great restaurants nearby, so pacing ourselves would be the challenge, but we’d also pay visits to MIA Kitchen, Oceano Kitchen, Buccan and Stage for some amazing food. Maybe spend a couple hours at the Jupiter inlet and then find some more live music to wrap up the week.

Who else deserves some credit and recognition?
There are many who deserve recognition in my career but there are two who gave me the inspiration and direction that drove me to success. Barbara Good saw potential in a misfit teenager and guided me into developing my passion for food and hospitality. Even at such a tumultuous age, she was patient and encouraging and kept me in check. Chef Steve Mannino mentored me as a 20 something sous chef and taught me that creativity is often about doing less and trusting the technique and ingredients to see a dish in a different way. There are times that a dish does not require my creativity but rather my appreciation of its history and the effort it took for the ingredients to reach my kitchen.

Website: https://www.zerofoxkitchen.com

Instagram: @chefblairwilson @zero_foxkitchen

Linkedin: https://www.linkedin.com/in/chefblairwilson/

Yelp: https://www.yelp.com/biz/zero-fox-kitchen-highland-beach

Image Credits
Piper Jones (Short Rib en Croute #4)