Chef Trey Wilcox

Tre Wilcox worked in fast food at 17 and then landed a position at Eatzi's, where he worked his way up to corporate trainer. Wilcox’s past experiences include rigorous training at Brinker’s, Toscana restaurant and Abacus. At Abacus, he started as a grill cook then made his way up to sous chef to chef de cuisine, before attending The Culinary Institute of America in Greystone, California. Wilcox has won a number of awards locally and nationally and was nominated as The James Beard Foundation's Rising Star Chef for two consecutive years. He attended Alain Ducasse's training center in Paris, appeared on Top Chef (Season 3) and on Iron Chef America. He also freelanced as a private chef (cooking for Russell Simmons and Jerry Stackhouse to name a few), conducted in- home dinners and lead cooking classes for HEB along with being the face of Chantal cookware. All of these past experiences have allowed Wilcox to open up The Marquee Grill in late April of 2011 in the Highland Park Village in Dallas, TX. Sometime down the line, he aspires to open a small 60-80 seat tasting restaurant.

Cooking is not the only thing that Wilcox is incredibly disciplined about. He is also a maniac about being in shape and takes pride in his level of fitness. "I was very heavy before," he says. “Seven years ago, I was 280 pounds - A plump kind of guy. I'd fluff the chef coat to hide it."

One day, Wilcox was tired of an unhealthy lifestyle and had an epiphany about how to solve his problem. "It was just a realization," Wilcox said. “You get married. You pick up happy weight. You get comfortable. I was a chef with a bad diet. You let it creep up on you." When he started losing weight, he had a contest at the restaurant with other employees in the same predicament. "November 1 everyone put in $100. I lost 12 pounds in one month, took the pot, and never stopped. Now it's an addiction."

After a stint of Top Chef and Top Chef All-Stars, Wilcox is all too familiar with the world of chefs and their egos. But just like the "bastardization of food," he has no patience with the famous-for-being- famous shtick that is all too common even in the cooking world these days. "I'd rather be known for my cooking," he says. For talented chefs, though, appearances on these shows "are very helpful with exposure if [the chefs] don't make asses of themselves."

As for now, Wilcox says he's just, "taking it all in." He knows what he wants and he likes what he likes. Wilcox’s food is delicious and thanks to the disciplined way he approaches everything he does, he's set to leave his teeth marks in the industry on every front.

BY JENNY BLOCK

Recipes by Chef Trey Wilcox

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Tuna Tar Tar, Jalepeno Avocado Sauce, Radish, Toasted Sesame Panko

INGREDIENTS:

FOR THE TUNA
- 4 cups big eye tuna
- 3 tablespoons scallions
- 1 tablespoon cilantro leaves
- kosher or regular table salt
FOR THE VINAGRETTE
- 1/4 cup mirin
- 1/4 cup seasoned rice wine ving
- 2 tablespoons yuzu juice
- 1 tablespoon sambal
- 1 tablespoon sudachi
- 1 cup canola oil
- 2 teaspoons ginger root
FOR THE AVOCADO SAUCE
- 2 each avocado
- 2 each jalapeno chile, whole thing
- 1 bunch cilantro leaves
- 2 tablespoons lime juice
- 1/3 cup water
- 1 teaspoon kosher or regular table salt
FOR THE GARNISH
- toasted panko bread crumbs
- toasted sesame seeds
- radish

METHOD:

1. FOR THE AVOCADO SAUCE Combine all ingredients into blender and blend till smooth.
Place into squirt bottle and keep cold till time to plate up.

2. FOR THE VINAGRETTE In a small mixing bowl whisk ingredients together. Set aside.

3. FOR THE PLATE UP Mix tuna, scallion and cilantro together.
Right before plating add pre made dressing and season with a pinch of salt.
Squirt avocado sauce around plate. Top with radish and mix together toasted sesame seeds and toasted panko. Sprinkle on top of tartar. Serve.

SOURCE: Tre Wilcox

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