A master of French, New American and Caribbean cooking, Chef Herb Wilson began working at age 23 with the late Patrick Clark, one of the most respected chefs in America. Early in his career, Wilson also worked with Chef Larry Forgione of An American Place, developing his passion for seasonal American cuisine. As a young man, Wilson left his native New York City and traveled abroad, working in some of the most prestigious three-star Michelin kitchens in France, including Gerard Pangaud and Le Freres Troisgros. Upon returning to the United States, he cooked in several cutting edge restaurants in New York before becoming executive chef of the highly acclaimed Le Refuge. There he received a two-star review from The New York Times and remained for seven years. In 1996, Wilson opened Bambou, designed around an upscale Caribbean concept and tapping into his Jamaican lineage. Bambou was the first of its kind in New York and garnered national attention. For the past five years, he held the position of executive chef of Bull Run Restaurant in the Financial District, giving diners a reason to eat downtown again. His food continues to be highly regarded by both the media and savvy New Yorkers. Fun fact: Herb Wilson may be the only chef to have received a prestigious two-star review from The New York Times on three separate occasions, by three different reviewers at three different restaurants. Chef Wilson was most recently the Executive Chef of the Soho and Tribeca Grand Hotels. He is currently Executive Chef of Sushi Samba, Las Vegas.