PHOTO BY DON DENTON
SECRETS & LIVES
MORGAN WILSON, 42 EXECUTIVE CHEF, FAIRMONT EMPRESS HOTEL
Who are you, Morgan Wilson? I’ve spent 28 years in the kitchen in Vancouver, Whistler, Melbourne, Sydney, Berlin and Toronto prior to Victoria. I represented Canada at the culinary competition Bocuse d’Or in 2005, achieving the highest non-European chef placement for that year. I’m married to my wonderful wife Tracy and we have two beautiful daughters.
If you weren’t working as a chef, what would you be doing? Something that was creative, perhaps around architectural design.
What holiday movie character are you most like? Clark Griswold [National Lampoon’s Christmas Vacation], 100 per cent.
seem to be looking for the next weird thing to cook. A new one is insects. I think this is less about creating a great dish and more about getting publicity.
If you could make a meal for anyone, living or dead, who would it be and what would you make? Julia Child, and it would have to be beef bourguignon!
How do you spend your spare time? What’s the most interesting part of your work at the Empress so far?
With my wife and kids, every spare minute!
What is your biggest goal for 2014?
Getting to know all my colleagues. I love the history here in the building and with so many colleagues, there are a lot of great stories.
What is one of your most significant childhood memories?
I’d like to continue to explore the great bounty that is available on Vancouver Island and find ways to use it in our cuisine at the Fairmont Empress.
Your most coveted kitchen gadget? I have an old silver spoon that I have used for years when plating.
Your favourite and least favourite holiday dish? I’ve never been partial to Christmas cake — I’m more of a chocolate cake sort of guy. 94
Christmas mornings. There is just something magical about the tree with presents underneath it.
Your life motto? Live long and prosper.
What is your most compulsive habit? I just got a Blackberry for the first time, so it’s just recently become checking emails!
What popular trend baffles you? I call it shock-rock cooking. Some chefs
This interview has been condensed and edited.