Bio / Resume

Wilbur Glenn Cox Jr.

Baltimore, MD 21224

Greetings & Salutations,

Food, cooking, and service have always been my one true love. When I was a child as all of the other kids played G.I. Joes, I had a play stove, an oven, and a sack of dried beans. As a child my family would vacation in rural North Carolina and we would spend the summers working on my grandmothers family farm. I picked tobacco, planted and picked vegetables, and cared for the family pigs from birth to slaughter. I learned the value of hard work, reaping what you sow, and waste not want not from a very young age. I had the rare opportunity to see the entire process of seed to fork since the age of five, and it is upon that foundation that I find myself where I am as a Chef thirty years later. I began my culinary career as a pot washer in my families restaurant at thirteen and never looked back.

I hold an A.A.S. in Culinary Arts, I am Serve-Safe Certified, and Alcohol Service Certified. I have worked in some of the best restaurants in the country.  I have traveled to 10 different countries so far, but have only been fortunate enough to work in two of those countries. I worked in Ireland for three months, and Norway as well for the same period of time.

I am a true student of food and the science behind it. Pastry and charcuterie are also serious passions of mine, as well as whole animal butchery. In my 20+ years of cooking experience, 19 of those years have been in a Management or Chef position. Please note that I am very computer literate, with both MAC and PC operating systems. Food and Labor costs are another strong point of mine as well. I am an avid grower of heirloom vegetables, and I am an amateur forager whose eye is always focused on the local and sustainable. I have worked under or with some of the finest Chefs in the country, including Chef E. Michael Reidt (Food and Wine Best New Chef 2001), Guerillmo Tellez-Cruz (Formally Of Charlie Trotter’s 2 Star Michelin), Patricia Yeo(Food And Wine Best New Chef 2001), and Thomas Dunklin (Emeril Group).



Executive Chef

Two Roads Hospitality / Joie De Vivre

Hotel Revival Baltimore

I oversee all four food and beverage outlets inside Hotel Revival Baltimore.  On a daily basis I run a brigade of 25 + employees spread throughout all four of the hotels food and beverage outlets.  I am a task force chef for Two roads hospitality and I have tasked at 4 properties around the united states for multiple months at a time to help stabilize culinary operations.  During my tenure so far I have won “Farm to chef” best vegetarian and “Maritime Magic”  best savory dish.  I was featured in Flavor and the Menu magazine, Baltimore Style magazine, Baltimore Magazine, and the Baltimore Sun respectively.


The Elkridge Club

Executive Restaurant Chef

I oversee all a la carte operations for this esteemed private club in Baltimore City. I oversee a staff of 22 employees on a daily basis in 5 different venues on 117 acres. I was hired by the clubs GM Kent Johnson because of my background in high end restaurants to bring more modern food and techniques to the club and its members.

1/2015 – 12/2015

Wiley LLC

Bistro Rx + Mahaffey’s

Executive Chef

Bistro Rx is a Modern Wine Bar that focuses on house made charcuterie and smart small plates. We focused on local and seasonal offerings with an eye to the sustainable as well. I was Executive Chef at Bistro Rx, and I consulted on the menu at our founding restaurant Mahaffey’s. I was hired by the proprietor of the business to revamp, relaunch, and rebuild his business over the course of a year. Below is a link to my review in the Baltimore Sun.

4/2014-1/2015 (Restaurant was sold)

Brian Boston Properties

The Highland Inn

Executive Chef

I took over the kitchen at The Highland Inn in April of 2014. I oversaw all food operations for this historic 200+ seat fine dining country inn restaurant. I purchased produce and meats locally from farmers in Western Howard County. I was responsible for all on and off site catering for this property as well. On a daily basis I managed a brigade of 12, and I was responsible for all food and labor costs. While at The Highland, we effectively reduced inventory by 11K in the first four months and cut purchases by 50% each month as well. During my tenure at The Highland Inn we hit or exceeded budgeted monthly food and labor costs while maintaining an Open Table score of 4.5. I operated a completely scratch kitchen on a daily basis. I was relieved of employment unexpectedly when the owner decided to sell his interest in the business to his partners.


Kimpton Group

Hotel Monaco Baltimore

B+O American Brasserie

Executive Sous Chef / Chef De Cuisine

I opened this property from the ground up with Food and Wine Best New Chef E. Michael Reidt. During my tenure the restaurant received numerous awards from a multitude of media outlets. After being open for only a year and a half, we were ranked #2 and won “Best New Restaurant” in Baltimore Magazine. I also won 1st place at the 20th Annual Chocolate Affair, and 1st place (three times in a row) at the American Institute of Food and Wine’s Farmer and the Chef competition. I managed over 25 employees at this 7.1 Million dollar a year property. I was chosen to be on the “Chefs Task Force” for Kimpton Group, and worked at a multitude of other company properties as a corporate trainer. My daily responsibilities included over seeing all food and beverage operations at this AAA 5 Diamond hotel including banquets up to 300 guests. I also had the opportunity to work with Guillermo Tellez-Cruz (formerly Chef De Cuisine “Charlie Trotters”), Patricia Yeo, and Thomas Dunklin (Emeril Group).


The Bicycle (Restaurant was sold)

Chef De Cuisine

During my tenure at the Bicycle we received a multitude of local awards, a Zagat rating of 27, and 3.5 out of 4 stars in the Baltimore Sun. I managed a brigade of 9 cooks at this completely scratch kitchen.



Sous Chef

My duties included but were not limited to: Inventory, Ordering, Menu Creation, Prep, Line, and supervising a kitchen staff of 9 or more. While Sous Chef, I consistently maintained a food cost of 25% or less. While at IXIA we switched from traditional a al carte offerings to a Chef’s Degustation and Omakase menus. During my time there I helped in raising the restaurants Zagat Guide rating from 21 to 26 for food.


Meyer Jabara Hotels

True At The Admiral Fell Inn

Executive Chef

I supervised a brigade of 12 staff members and was in total control of all banquette operations for up to 500 guests. Consistently maintained a food cost of 28 % or less and always stayed within budgeted labor cost. True received 3.5 out of 4 Stars from the Baltimore Sun, and all ingredients were farm to table organic.

7/1995 – 2/2005

Al’s American Grill

Hanover, MD


I oversaw all kitchen operations for this 56 seat family restaurant. I was responsible for scheduling, ordering, inventory, soliciting business, and attaining corporate catering clients. I opened this business from day one with my family and I was there a combined total of 10 years. I handled all advertising, hiring and supervised a brigade of up to 8 employees on a daily basis in our 100 percent scratch kitchen.



Baltimore International Culinary College


A.A.S. Culinary Arts, Minor in Pastry


Arch Bishop Curley


College Prep /Presidents List all 4 Years

Baltimore City Gate Program (gifted and talented education) for exceptional youth


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