Wilcox worked in fast food at 17 and then landed a position at Eatzis, (where he worked his way up to corporate trainer).

He participated in Brinkers rigorous training, worked at Toscana restaurant and got a gig at Abacus (going from grill cook to sous chef to chef de cuisine), before attending The Culinary Institute of America in Greystone, California.

He won a number of awards locally and nationally and was nominated as the James Beard Foundations Rising Star Chef for two consecutive years.

He attended Alain Ducasses training center in Paris, appeared on Top Chef (Season 3) and on Iron Chef America.

He also freelanced as a private chef (cooking for Russell Simmons, Jerry Stackhouse and the like), conducted in-home dinners and lead cooking classes for HEB.

He was (and is) the face of Chantal cookware, and is now executive chef at Marquee Grill in Dallas, TX.

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