Chef Wendy Wilson

Chef Breeze Wilson brings over 28 years of culinary excellence to the table. A seasoned professional chef and culinary arts instructor, Breeze is passionate about creating plant-based, seasonal, from-scratch, whole food dishes that highlight ultra-healthy, international cuisine and baking.

Her impressive resume includes serving as Assistant General Manager for Soul Community Planet Hotels and Sous Chef at the nation’s leading vegan eco-resort, The Stanford Inn. She has also shared her knowledge as a Culinary Arts Instructor at Sky Island Academy, and was the Lead Recipe Developer for Innovative Life Science, where she helped shape forward-thinking approaches to nutritious plant-based meals.

Chef Breeze also ran her own farm-to-retreat catering company, specializing in plant-based cuisine for yoga and meditation retreats. Her deep experience with special dietary needs allows her to prepare meals that are not only wholesome and satisfying, but also inclusive of a wide range of dietary preferences and restrictions.

Breeze takes special joy in feeding children delicious, nourishing meals made from scratch, helping to establish positive relationships with food from a young age.

Outside the kitchen, Chef Breeze is an adventurous spirit who enjoys food foraging, mushroom hunting, and traveling, always seeking new ingredients and culinary inspiration from nature and around the world.

Chef Breeze’s combination of deep experience, creativity, and love for wellness through food makes her a truly inspiring leader.