Bio / Resume

Wilbur Glenn Cox Jr.

Baltimore, MD 21224

wilburcoxjr.com

wilburcoxjr@gmail.com

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. I have an extensive understanding of most aspects of the chemistry and composition of cuisine. Pastry and charcuterie are also serious passions of mine, as well as whole animal butchery. In my 20+ years of cooking experience, 17 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).

EXPERIENCE:

3/2017-present 

Executive Chef

Two Roads Hospitality / Joie De Vivre

Hotel Revival Baltimore

 

12/2015-3/2017

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. http://www.baltimoresun.com/entertainment/dining/bs-ae-bistro-rx-review-baltimore-20150627-story.html

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.

7/2009-4/2014

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).

3/2007-5/2009

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.

2/2006-3/2007

IXIA

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.

3/2005-2/2006

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

Chef/Co-Owner

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.

Education:

9/1998-5/2000

Baltimore International Culinary College

Baltimore

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

9/1994-5/1998

Arch Bishop Curley

Baltimore

College Prep /Presidents List all 4 Years

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

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