Published January 15, 2015
Andrew Wilson named Executive Chef at Charlie Palmer’s Healdsburg dining destination
On Monday, January 12, Dry Creek Kitchen will have a brand new chef at the helm with the arrival of Andrew Wilson, a Pennsylvania native and veteran of many top San Francisco eateries. Wilson, most recently the Chef at Carneros Bistro & Wine Bar, also spent many years cooking in Charleston, South Carolina, before returning to the Bay Area to lead the Carneros kitchen in 2011. The new chef brings over 20 years of hands-on and fine dining kitchen experience to Palmer’s wine country restaurant.
While his first official day is Monday, Andrew has already spent ample time at Dry Creek Kitchen acclimating himself to the kitchen and team. He looks forward to delving into the restaurant’s farm-to-fork philosophy and Sonoma County’s rich agricultural offerings, as well as collaborating with the great talent already positioned at Dry Creek Kitchen, including Chef Palmer, General Manager Drew Munro, and Wine Director Courtney Humiston. Palmer, along with Wilson, and the entire Dry Creek Kitchen team, are working towards creating an elevated dining experience at the Hotel Healdsburg restaurant with a new style of service, enhanced operations, and all-new menus.
On his new position at Dry Creek Kitchen, Wilson says, “I’m most looking forward to building a team with great focus and creativity and working closely with Charlie and everyone at Dry Creek Kitchen to bring the restaurant to the next level by capitalizing on its already strong foundation and national credibility.” He also notes, “With a great season of root vegetables upon us and, of course, the end of foie gras’ dark days in California, I can’t wait to get my hands on the best quality ingredients that the surrounding area has to offer.”