Chef Angie Wilson

I grew up on ketchup soup, butter and bean sprout sandwiches, and hamburger helper on a good day—fresh ingredients were more of a dream than a reality. But when I moved out on my own, I started a bucket list at 20—a list of foods I wanted to eat, cook, and understand. I dove headfirst into discovering real flavor and the culture behind it, and that list? Still going strong at 39.

Cooking isn’t just a job to me; it’s a lifelong passion. From dish pits to restaurants and hotels, I’ve worked every station, learning the ins and outs of the culinary world. But it wasn’t until I found my throne in camp kitchens that I truly hit my stride. In camp, I have the freedom to curate my own menus and place grocery orders, which sparks creativity and gives me a real sense of pride in everything I cook. Nearly a decade of camp cooking has taught me how to handle everything from feeding a crew on short notice to managing the chaos of a remote site.

Now, whether it’s in private catering or a camp kitchen, I bring my A-game. Food is more than just a meal; it’s my way of connecting with people, making memories, and feeding them in a way they won’t forget. No shortcuts, no BS—just honest, delicious food and a passion that keeps me hungry for more.