Marriott International's 2010 Chef of the Year!
Chef Morgan Wilson began his culinary training in 1989 at the Delta Whistler Resort and quickly gained experience while competing in culinary competitions as an apprentice. Upon completion of his apprenticeship in 1992, Morgan pursued international culinary positions throughout Europe and Australia with Four Seasons Hotels and Resorts.
In 1999, Morgan returned to his home province of B.C. as the Restaurant Chef at the Marriott Vancouver Pinnacle Downtown Hotel. There, Morgan played a key role in the development and training of the Show Case Restaurant team. The restaurant quickly made an impression with ambitious menus described as "beautifully-executed Northwest cuisine with a global influence."
In 2005, Morgan had the honour to represent Canada on an international stage in the famed Bocuse d'Or culinary competition in Lyon, France, and placed 8th as the top-placing non-European Chef. Later that year, Marriott Hotels & Resorts of Canada awarded Morgan an A.C.E. Rising Star to acknowledge his excellence in culinary achievement, innovation, leadership, training and personal development.
Chef Morgan describes his cooking style as "continually evolving" and he believes that "great cuisine combines two basic components: top quality products and flawless technique."
Chef Morgan is the Executive Chef of Trios Bistro at the Toronto Marriott Downtown Eaton Centre Hotel, overseeing a team of 45 with a full-service restaurant and banquet facilities for up to 1,500.