One of Bravo’s most popular reality shows is the Emmy-winning “Top Chef” series with host Padma Lakshmi and head Judge Tom Colicchio. This season they have come back with a dream team of former contestants from previous seasons to try to redeem themselves and win the title that eluded them. Chef Tre Wilcox is one of those cheftestants. The sexy and popular chef from Dallas, Texas was orginally on Season 3 and he not only caught viewers eyes, but their hearts as well. Tre started cooking at the ripe old age of seventeen and working at several fast food restaurants before he landed a gig at Abacus working his way up from the grill to Chef de Cuisine. An extremely talented culinary artist, Wilcox was named a “Rising Star Chef” by the “Dallas Morning News” and was nominated for the James Beard Foundation’s Rising Star Chef for two consecutive years. Following his first appearance on “Top Chef” he became a private chef for celebrities including Russell Simmons and Jerry Stackhouse. Rolling out got a chance to chop it up with this Parisian trained chef and cutie for a quick one-on-one. -tammie reed
What about the culinary field made you want to become a chef?
I was trying to make money. I always wanted to be a chef. My father would ask me daily what I wanted to do. I grew up around it, being that we had a small family restaurant.
For young people that are interested in becoming Chefs what advice can you give them?
You have to study your craft. Began to study,read books, learn the history of it. The more you know, the more you’re worth. Knowledge is power and you have to be aggressive.
How did you land on Bravo’s “Top Chef?”
Well, actually they contacted me. They were in the Dallas,Texas area and were conducting a casting call. They also reached out to local chefs in the area. I got a phone call and they really just talked me into it.
I’m a career mom thats always on the go. Can you recommend any healthy meals for busy moms?
If you can plan ahead that will cut down a lot of stress. I think if you prepare your meals on a Sunday, thats half the battle. Try to at least prepare meals for three times a week. Keep protein in your fridge. You know, where’s the meat? Always have a protein, veggies and a starch. Marinate your meats ahead of time and that will cut down time, then just add the rest to your meal. Marinate your meats, then add seasoning and cook.
What is the next step for you in your career?
I’m very focused on being the new executive chef for a brand new restaurant thats opening soon called, Marquee Grill. Our opening date is scheduled for the end of March in Dallas,Texas. We will have great appetizers like crispy duck spring rolls, seared tuna, shrimp and grits and more. The menu will have something for everyone and the atmosphere will be ultra high energy with elegant cuisine.
For more information about Tre Wilcox please go to www.cheftre.com
