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Tre Wilcox

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Chef Tre Wilcox

TRE Cooking Concepts

Interview | Featured Recipes


Q: What influenced you to pursue a career as a chef?  

A. I started doing it for money when I was 16yrs old.  After 3 years, I realized I had a passion for cooking and decided to stick with it. 

Q: Describe your cooking style? 

A. Modern European Style Cuisine

Q: Who taught you the most about food and cooking?

A: Kent Rathbun, Curtis Duffy and cookbooks.

Q: Describe your journey to get where you are.  

A: I have been doing what I love for 18yrs, since discovering my passion for cooking I took and approach to the industry of “the more you know, the more you are worth”. Learning more about food is a hobby to me.  Along with the exposure of being on Top Chef, my knowledge, passion and drive has led me to where I’m at now.

Q: What is your favorite Chefwear item and why?

A: The butchers aprons, black and grey in color and the blue and grey. They are Stylish, it hugs my upper body well and has a pocket for biz cards.

Q: What would your last meal on Earth be and why?  

A: Tasting menu, 20-28 courses.  Menu must have, foie gras, hamachi, bluefin toro, dry aged steak, pork belly, fried chicken and oysters on it.

Q: What advice do you have for the future chefs out there?

A: Learn as much as you can from the best books and restaurants possible. When you don’t think you are learning anything, go somewhere you are. Don’t smoke, stay in shape and be discipline even if chef isn’t watching.

Awards and accolades.

  •  2-time James Beard Nominee for Rising Star Chef
  • winner of Rising Star Chef Award
  • Dallas Morning News winner Rising Star Chef
  • Dallas Morning News Best Chef Award
  • 2-time appearance on Bravo TV’s Top Chef
  • Iron Chef America Winner in Appearance with Kent and Kevin Rathbun

Featured Recipes:


Lobster and Squid Ceviche, Avacado, Banana, Spicy Gazpacho Sauce, Crispy Plantaines

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