Originally hailing from the Boston area, Wade’s culinary experience began 30 years ago as opening crew at Chart House SLC. Here we worked every position, acquiring a grasp of the inner workings of the food and beverage industry.
After attending Le Cordon Bleu (Paris), Chef Wade has worked as Executive or Corporate Chef at such places as Chart House (SLC), McCormick’s Fish House (Seattle), Fox Sports Grill (Seattle & Irvine locations), Lambs Grill (SLC), Gordon Biersch (San Diego), Daily Grill (Seattle), Ardent Hotels (nationwide), Real Academy Training Facility Salt Lake (SLC). Notable feats include being featured in Orange County Cuisine, working under Chef Louie Cobacha and cooking in kitchens throughout Europe, Asia and South America.
One of the greatest accomplishments of his career was opening year at Seattle Daily Grill in which they did $16.5M in sales. With many accolades, awards and recognition, Chef Wade has made a name for himself in the industry for making restaurants streamlined and ultra-profitable.
In his spare time, he enjoys cooking and reading cooking books.