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Executive Chef Appointed New York City Native Comes Home to Club Row !

Welcome Chef Herb Wilson

The Penn Club of New York is Excited to Announce the Appointment of Herb Wilson as Executive Chef
Chef Wilson is one of only a handful of chefs to have received a prestigious two-star review from The New York Times on three separate occasions, by three different reviewers at three different restaurants.
Herb Wilson began working at age 23 with the late Patrick Clark, one of the most respected chefs in America. Early in his career he also worked with Chef Larry Forgione of An American Place, developing his passion for seasonal American cuisine.
As a young man, Chef Wilson left his native New York City and traveled abroad, working in some of the most prestigious three-star Michelin kitchens in France, including Gerard Pangaud and Le Freres Troisgros.
Upon returning to the United States, Chef Wilson cooked in several cutting-edge restaurants in New York before becoming Executive Chef of the highly acclaimed Le Refuge. In 1996, the Chef opened Bambou, designed around an upscale Caribbean concept and tapping into his Jamaican lineage. For five years, he held the position of Executive Chef of Bull Run Restaurant in the Financial District and then held Executive Chef positions at Soho and Tribeca Grand Hotels, Sushi Samba in Las Vegas and at Red Ginger in South Beach. He most recently served as Executive Chef at the Viceroy Snowmass, in Colorado.
In announcing the appointment, The Penn Club's General Manager, Martin Badinelli, noted, "We are very excited to welcome this highly accomplished and celebrated culinary leader who, with great humility, views himself as a cook at heart - and the Chef is thrilled to be coming home to New York City and joining our team. Please join me in extending Chef Herb Wilson a warm Penn Club welcome!"
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