BUILDING A MORE SUSTAINABLE FOOD SYSTEM BUSINESS MODEL
Chef Jessica Wilson, a food activist, has been in the restaurant industry for almost 3 decades. Over these years, she has watched the industry grow, change, & flow into a diverse field of opportunity. In the last 13 years, she has become an established chef & restaurateur in New York City, from opening & running many restaurants as Executive Chef, to consulting on different culinary projects, to running her own solo pop-up dinner series, Gather for GRACE.
Being an alumni of Boston University’s Culinary Arts, where she learned technique, structure, & discipline. To being taught, influenced, inspired, & motivated by working closely with many culinary art professionals, culinary historians, world renowned & talented chefs. All of her experiences have pushed, pulled, guided, & shaped her. Giving her a chance to grow, strengthen & allowed her to move forward in her career & her craft. Chef Jessica Wilson has been acknowledged & recommend by James Beard Foundation, The Michelin Guide, & The New York Times. Awarded a Michelin Bib Gourmand, received many accolades & also is featured in multiple notable worldwide publications, cookbooks, & television shows.
Chef Jessica Wilson has been spreading the love of her anticipated opening of her restaurant, GRACE. A concept that she has been developing & honing over many years of research, through her travels, & kitchen experiences. Being raised on a small farm in Vermont has provided Chef Jessica Wilson with the knowledge & rooted views of the earth, such as the importance of seasonal, local sustainable food & community. Her many years of working & traveling in the culinary world, puts Chef Jessica Wilson at an advantage of bringing so much to the table here in the Church Hill neighborhood, to the city of Richmond, Virginia & to the surrounding states. She looks forward to having you all gather together along her tables at GRACE & cooking for you soon .