February 20-24, 2019 Miami Beach
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Wilson Ryan e1537463763341 400x400 - Wilson, Ryan

Having been a part of Fontainebleau Maim Beach’s Food and Beverage team since 2009, Executive Chef Ryan Wilson has demonstrated his loyalty, passion, and dedicated work ethic holding various positions at the iconic hotel including the role of Executive Sous Chef for the past four years.

As the Executive Chef of Fontainebleau Miami Beach, Wilson is responsible for every aspect of the hotel’s diverse food and beverage operation, which is comprised of nine restaurants, an in-house butcher shop, baking and pastry production and managing catering support for the 160,000 square feet of conference and event... READ MORE

Having been a part of Fontainebleau Maim Beach’s Food and Beverage team since 2009, Executive Chef Ryan Wilson has demonstrated his loyalty, passion, and dedicated work ethic holding various positions at the iconic hotel including the role of Executive Sous Chef for the past four years.

As the Executive Chef of Fontainebleau Miami Beach, Wilson is responsible for every aspect of the hotel’s diverse food and beverage operation, which is comprised of nine restaurants, an in-house butcher shop, baking and pastry production and managing catering support for the 160,000 square feet of conference and event space. He also oversees Fontainebleau’s BleauFish ocean-to-table, live catch seafood program on a day-to-day basis along with hotel-wide menu development, training, and food production, emphasizing superior quality with an artisanal approach. Wilson will also focus on brand alignment and collaboration with the hotel’s signature dining partnerships including Scapetta, Hakkasan, Michael Mina 74 and the hotel’s newest culinary destination, StripSteak by Michael Mina.

After earning his degree at Culinary Institute of America in New York, Wilson launched his restaurant career by working with Chef Brendan Walsh in both his New York and Connecticut restaurants where he focused on refining his skills and broadening his knowledge. Prior to joining Fontainebleau, Wilson worked in Las Vegas under the guidance of Chef Grant Macpherson at The Bellagio where he became chef de cuisine at Café Bellagio. He also took part in overseeing culinary operations during the opening of Wynn Resorts in Las Vegas and Macau China. Wilson brings more than twenty years of leadership and cultured experience, which will serve him well and continue elevating the culinary scene at Fontainebleau Miami Beach.

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