Wilson has been running the chef brigade in London for the past three years – supporting with bespoke menus, new business and day-to-day operations across 300 locations. Now he’s taking that experience nationwide to lead growth plans and take the sustainable nutrition food movement and culture across the country.
Over the next few years, Wilson will be leading the charge on the sustainable nutrition strategy – a health-first, plant-friendly approach to food and beverage. He’ll be working closely with regional heads of food and their teams to keep craft, creativity and community on the menu.
BaxterStorey says it will also be stepping up their work with partners like Food for Life and the British Nutrition Foundation, while continuing to champion the Chef Manifesto programme with Paul Newnham.
Commenting on the news, Wilson said: “For me, this role is personal. BaxterStorey have trusted me to represent our teams, to help them grow and develop, to work with absolute freedom in their kitchens and ultimately to help them delight their customers.
“Taking professional pride in the chef jacket is a non-negotiable for our chefs, starting with our growers and producers, through to the education, skills and development that we have at our disposal. This new role is an exciting opportunity to be part of something special.
“We are always looking for the consistent 1% improvement opportunity in everything we do, and the next 12 months will be no different. With our 2026 sustainable nutrition strategy firmly underway, this will be a huge year for our teams. We are working with the chefs from our Level 5 Chef Academy on an exciting project that will have a huge impact on our industry, bringing seasonality, science and tech to every BaxterStorey kitchen.”