Dennis Wilson
Chef Dennis Wilson, a Massachusetts native, discovered his love of working in kitchens while flipping burgers as a short order cook at the age of fifteen. 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.
Throughout his culinary career, Chef Wilson has made stops at 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, providing him with a foundation for his next position in Boston.
In 2004, Wilson joined the team at Azure at the Lenox Hotel in Boston's Back Bay. Working 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 at Azure. Wilson is currently showcasing his talents at City Table, making ample use of 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.