Aramark Collegiate Hospitality’s Eddie Wilson, serving as Executive Chef at North Carolina Central University, has been inducted into The Honorable Order of the Golden Toque, a prestigious and exclusive culinary organization. Membership is strictly limited to 100 lifetime members and cannot be applied for, making Chef Wilson’s induction a rare and distinguished honor.
“At its foundation, the order brings together culinarians to share knowledge and pass that knowledge onto the next generation,” said NCCU Hospitality Executive Chef Eddie Wilson. “It puts me in a whole new arena of development and information and opportunities that we can use for our Aramark Collegiate Hospitality menus both on campus and at the regional level. It’s not something I expected to get. It’s very humbling to me.”
Chef Wilson is entering his fifth year at NCCU as the Executive Chef. With over 30 years of professional culinary experience, he attended the California Culinary Academy in San Francisco, California, and was a former cook in the United States Marine Corps. Chef Wilson’s passion for culinary arts was formed early in his life, growing up in a family who ran restaurants and catering businesses.
“Chef Eddie Wilson’s induction into the Honorable Order of the Golden Toque is a tremendous honor for North Carolina Central University,” said Derrick Magee, North Carolina Central University Associate Vice Chancellor for Campus Enterprises. “His culinary leadership has elevated the dining experience for our students, faculty, and staff, and this recognition speaks to his exceptional skill, dedication, and the standard of excellence we strive for in our partnership with Aramark Collegiate Hospitality.”
The Honorable Order of the Golden Toque was originally founded in France and brought to the United States by Chef Pierre Berard in 1961 to recognize culinary excellence of chefs who have over 20 years of professional experience and have shown a true commitment to culinary arts.
“At the heart of our hospitality is our culinary expertise—there is nothing that says ‘home’ like a well prepared, incredible tasting meal,” said Jack Donovan, President and CEO of Aramark Collegiate Hospitality. “Our culinarians are always reaching for excellence through continuing certifications and peer collaboration. We are so proud that Chef Wilson was recognized with this distinguished honor.”
