Robert W. Wilson was named the new executive chef for The Ritz-Carlton, Marina del Rey.

Wilson joined The Ritz-Carlton, Laguna Niguel in 1997 as a saucier and moved through the ranks as garde-manger chef, sous chef and chef of The Terrace Restaurant before being named executive sous chef in 1999.

“My mom taught me how to flip an egg when I was five years old and I never looked back,” Wilson said.

He graduated with honors from the Culinary Institute of America in New York in 1991.

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