Harbour Club at WestEdge is thrilled to welcome a new Executive Chef to their team, as they continue to curate Charleston's Premier Private Business and Social Club. Chef Andrew Wilson said he is excited to bring his experience, knowledge and passion to a new kitchen as he designs purposeful menus for special events and refines Club favorites.
Chef Andrew Wilson graduated from the California Culinary Academy with honors and went on to work for world-class chefs and James Beard Award winners including Chef Michel Richard. After being recruited by Chef Michael Kramer, Wilson first made his way to Charleston as the executive sous chef of McCrady’s Restaurant, which earned Esquire’s Best New Restaurant honor. He then went on to work for iconic spots like Tru in Chicago, FIG here in Charleston and as the Executive Chef at The Lodge at Sonoma before joining Sage Hospitality Group. There, he helped open The Emporium in Colorado followed by The Emporium at Perry Lane Hotel in Savannah, which won Savannah’s Best New Restaurant and Open Table’s Diners’ Choice. These successes caught the Food Network's attention, leading to Chef Wilson appearing on Season 22 of “Beat Bobby Flay”. Adding to his vast list of accolades and experiences, Chef Wilson is now proud to start his journey with Harbour Club at WestEdge, curating bites for occasions ranging from one-on-one business meetings to large weddings.
In addition to revamping the everyday menu (which will be completed soon), Chef Wilson has already made his mark through his collaboration with the Club’s Wine Ambassador, Chuck Richards, on several thoughtful event menus. His inventive dishes like Duck Liver Mousse with grilled bread, apricot and cherry mostarda and parsley salad, alongside plates celebrating local, fresh ingredients like Day Boat Scallops with vadouvan, carrot and charred scallion, have already made a lasting impression with both Members and guests.
