Chef's Bio

Raised in Springfield, Massachusetts, Chef Dennis Wilson made his first foray into the restaurant industry at the age of fifteen working in his local Friendly's. His aptitude for flipping burgers, combined with a longstanding love of food (and a lack of interest in a traditional desk job) and he was on his way to a fruitful culinary career.

After graduating from the Connecticut Culinary Institute, his first stop was Horizons Restaurant a popular, casual dining restaurant in Wilbraham, Massachusetts. Under the tutelage of Chef-Owner Mark Melikan, Wilson worked his way from Garde Manger to Line Cook and ultimately to Sous Chef. Subsequent stops included Dalia's Bistro in Brookline and an extended stay at Circadia Bistro in Harwich Port on Cape Cod. Working alongside Chef Franck Champely, Wilson developed his palate and learned refined French techniques.

In 2004, Wilson joined the team at Azure at the Lenox Hotel in Boston's Back Bay. Hired originally as a Line Cook, Wilson was soon named Sous Chef and then Executive Sous Chef. After the 2008 departure of Chef Robert Fathman, Wilson stepped into the role of Executive Chef without hesitation.

Though he'd like to open his own place eventually, Wilson is currently soaking up everything he can from Boston's culinary community - fine tuning his talent with seasonal produce and local seafood.

During his rare downtime, Wilson, who lives in the North End, loves to travel and catch the occasional soccer game.