South Kent, Conn. (Vocus) January 15, 2009
Curtis Wilson has been appointed to the position of executive chef for Bull's Bridge Golf Club in South Kent, a Tom Fazio-designed, 18-hole private club that opened in 2003.
Wilson, who previously served as sous chef, will oversee food operations at the club, food and menu design, cost control, as well as employee management, hiring and training.
Prior to joining Bull's Bridge, Wilson was sous chef at Cutting Edge Restaurant Group in Hyde Park, N.Y., as well as a line cook/waiter for Le Pavillon in Poughkeepsie, N.Y. He was also employed by Charleston's in Mesa, Ariz. as a line cook, and previously served as manager for Pearl's Oyster Bar in Norman, Okla. Wilson originally served as a line cook for Koozina's in Canandaigua, N.Y. and began his career in food service as a banquet waiter for The Commonwealth Club in Richmond, Va.
Wilson attended the prestigious Culinary Institute of America in Hyde Park, N.Y. where he received his Associates of Occupational Studies: Culinary Arts, and was a candidate for Bachelor of Professional Studies: Culinary Arts Management.
Bull's Bridge Golf Club is a high end, member-owned facility with nearly 200 members. Currently, the 390 acres include 18 holes, a world-class practice facility and a 2700 square foot clubhouse. The spacious facility currently houses both men's and women's locker rooms as well as a golf shop, indoor and outdoor dining and a full service bar. The centerpiece of the building is the great room with a beautiful oak bar and a captivating stone fireplace. Bull's Bridge membership is comprised of mainly New York City residents who spend weekends at their second homes in Litchfield County.
Hunter Public Relations
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