Chef Herb Wilson Brings His Diverse Culinary Talents to Red Ginger
Former Top Chef Masters contestant Herb Wilson joins the Menin Hospitality Team as the Executive Chef of Red Ginger restaurant, bringing his talents to the concept which is set to launch in early Winter 2014. A New York City native, Chef Wilson has an international culinary background mastering French, Asian and Caribbean cooking. He is the only chef to have received a two-star review from the New York Times on three separate occasions by three different reviewers at three different restaurants.
“With Chef Wilson’s eclectic culinary background, we are looking forward to bringing this unique concept to the South of Fifth neighborhood,” shares Jared Galbut of Menin Hospitality. “This is an exciting time for Miami Beach’s growing culinary scene and we’re thrilled to be a part of it.”
Wilson describes the cuisine as Japanese and Thai-inspired, featuring a sushi bar with an omakase elements and binchotan charcoal robata offerings. The menu will also showcase locally sourced items as well as ingredients flown in directly from Japan.
“Miami has been on the top of my wish list and this is the perfect opportunity to make the move and join the Menin Hospitality team,” said Executive Chef Herb Wilson. “I am eager to be a part of this amazing concept and hopefully offer Miami a new and exciting dining experience.”
Throughout his career, Wilson worked with several renowned chefs such as the late Chef Patrick Clark. He was asked to be one of the featured chefs at a dinner in honor of Clark at Tavern on the Green and contributed recipes to a book in his honor with Chef Charlie Trotter. His passion for international cuisine came from his work with Chef Larry Forgione of An American Place.
Wilson left New York City for a period of time to work in very prominent restaurants in France, the three-star Michelin rated kitchens of Gerard Pangaud and Le Freres Troisgros. Once he returned to New York City, he worked in cutting edge restaurants before becoming Executive Chef at Le Refuge, later opening Bambou and then went on to become Executive Chef of Jack’s Fifth and Bull Run Restaurant. At Le Refuge, Wilson received a two-star review from the New York Times. In 1996, he opened Bambou, an upscale Caribbean concept new to New York receiving national attention and press. He continued his culinary career in Las Vegas, where he became Executive Chef of Sushi Samba. Red Ginger is Wilson’s first appointment in Miami.
Red Ginger (800 First Street), the newest addition to the Menin Hospitality family, is a Southeast Asian concept set to open early Winter 2014 in the South of Fifth community. The Southeast Asian concept will not only be evident in the cuisine, but in the décor and atmosphere of the restaurant featuring oak floors, wood panels, coral walls and an onyx bar, guests will be transported into a different region of the world.