Rising Star Chef Tre Wilcox of Marquee Grill & Bar - Biography

Dallas, TX

January 2011

Tre Wilcox began his culinary career at the age of 17 when he started working at several fast food restaurants and landed a position at Eatzi’s. Fluent in both English and Spanish, Wilcox worked his way up to a corporate trainer position and was sent all over the country to assist in opening five new outposts. The immersion in Eatzi's rigorous training meant focusing on organization, knife skills and team management.

Determined to fully explore the culinary world, Wilcox’s career goals led him to his first foray into fine dining at David Holben’s Toscana Restaurant. It was during this experience that his interest quickly turned into a true passion—just look at the tattoo down his forearm, which reminds him every day: "Gotta Have Passion." Wilcox found his way to Abacus under Kent Rathbun, who would polish his skills as a cook. Beginning as grill cook, Wilcox quickly moved up to sous chef and then to executive sous chef and to chef de cuisine, a position that earned him a 2007 StarChefs.com Dallas Rising Star Chef Award.

Since his work at Abacus, Wilcox has earned a national following, appearing on season three of "Top Chef" and "Iron Chef America." He also attended Alain Ducasse’s training center in Paris and worked as a private chef for Russell Simmons and Jerry Stackhouse, among others. In 2011, Wilcox took on the executive chef role Marquee Grill in Dallas.