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TRE WILCOX |
As former chef de cuisine of Dallas’ award-winning five-star restaurant, Abacus, Tre Wilcox began his culinary career at the age of 17 where he worked at several fast food restaurants that enabled him to land a position at Eatzi’s, formerly a Brinker International concept. Fluent in both English and Spanish, Tre worked his way up to a corporate trainer position and was sent all over the country to assist in opening five new stores. This opportunity allowed him to participate in Brinker’s rigorous training, including organization, knife skills and management.
Determined to fully explore the culinary world, Tre’s career goals led him to his first foray into fine dining at David Holben’s Toscana restaurant. It was during this experience that Tre’s interest quickly turned into passion and he found his way to “one of the best restaurants in 1999,” Abacus. Although beginning his career at Abacus as grill cook, Tre quickly moved up to sous chef, executive sous chef in 2003 and most recently was promoted to chef de cuisine where he continues to refine his skills by creating unique and exciting dishes.
In 2003, Tre worked with wine manager, Matthew Scott, to develop the menu for Dallas’ KRLD Restaurant Week where he received the “Best Food and Wine Pairings” distinction. This recognition won him a scholarship for continuing his education at the Culinary Institute of America in Greystone, California. Later that year, Tre was runner up in D Magazine’s Best of Dallas 2003 as “Best Breakout Chef.” In 2004, Tre won first place in the Dallas Morning News’ Rising Star Chef contest for his Grilled Lamb Loin with Portobello Mushroom Risotto dish paired with Terrazas de Los Andes Reserva Malbec 2002. In 2007 Star Chefs.com named Tre as one of there Rising Star Chefs in Dallas, Texas. CEO of Star Chefs.com Antoinette Bruno, comments about Tre’s cooking as, "His dishes, like his duck three ways, shows off not one but three perfect cooking techniques as well as a sensible, pleasing geometry, are driven by an obvious passion for food and showmanship".
Tre’s dedication, enthusiasm and passion have made him a renowned and impressive chef. He’s been nominated as the James Beard Foundation’s Rising Star Chef for two consecutive years. To be nominated for this award, sponsored by Gallo of Sonoma, you must be "age thirty or younger and display an impressive talent and be likely to make a significant industry impact in years to come". In 2007 Tre was not nominated for a James Beard Award, but he was chosen as one of the chefs to serve at the Gala reception at the 20th anniversary year of the James Beard Awards Foundation. D’Magazine has also named him one of the "Top Young Guns" in Dallas. He has appeared on a number of local TV shows, including the Texas Cable News Network, ABC’s Good Morning Texas and Metro and FOX’s Good Day Dallas. He also has appeared on the Emmy Award winning show from Bravo TV’s Top Chef 3. All though we did not win this competition, he was able to introduce himself to America as a class act chef with a unbelievable amount of professionalism.
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