Tre Wilcox has a laundry list of cooking accolades under his belt. His “school of hard knocks” culinary training makes his accomplishments all the more impressive. Chef Tre worked his way up the ranks through good old-fashioned hard work. He cleaned chicken in a fast food restaurant as a teenager and by the age of 29 he earned a 5-star review at Abacus, where he served as chef de cuisine.
And the Oscar of the Food World Goes to…
Twice nominated for the “Rising Star Chef “award by the James Beard Foundation, which is the “Oscars of the Food World”, Chef Tre was also named Best Chef by the Dallas Morning News. He kitchen success parlayed to the small screen, appearing on Bravo Television’s season 3 of Top Chef and Top Chef All-Stars. Along with his mentor Kent Rathbun, Chef Tre competed on the Food Network’s Iron Chef America, beating the team headed by Bobby Flay. Chef Tre has been featured in Gourmet, Modern Luxury and Food & Wine magazines, to name a few.
TRE is More Than a Name; It’s His Cooking Philosophy
Chef Tre wanted to expand on his other gift, sharing his passion for food through teaching. “When I’m giving a cooking demonstration or on a TV set, I want viewers to walk away with a ‘can do’ feeling in the kitchen.” He adds, “One of the biggest things I enjoy, and what I do myself, is teach what my name is use the three letters of my name as an acronym for good cooking, Techniques, Recipes and Execution.” From there TRE Cooking Concepts was born.
Kenny Wynn, the Right-hand Man, or other “Big Gun”
Kenny Wynn, Born and raised in San Antonio, Texas, began an ongoing love affair with food, service, and culinary excellence at an early age. His passion for food and service brought him to the University of North Texas, where he studied hospitality management. During his time at UNT, he was member of the university’s mens lacrosse team, where he received several nominations and awards in the MCLA. In 2008, he received an internship with the Dallas Country Club where he learned the finer points of service and hospitality. Kenny was the recipient of the “Rock Award” for his strong work ethics and dedication for excellence. From DCC he went to Stonebridge Country Club, where he was promoted to service manager and trainer.
Once he honed his skills he had a desire to do what he loves most, meeting people and working with the industry’s most talented innovators. He accepted a position with Loft 610. This is where he and Tre Wilcox first started working together in 2009. Since his tenure with Tre and Loft 610 Kenny has gone on to work in premier restaurants in the metroplex such as Marquee Grill as a lead expediter, Manager at Taverna Rossa in Plano, SugarBacon and Kent Rathbun’s 4-Star restaurant Jaspers in Plano. Over the course of his career thus far Kenny has developed a vast network of friends and associates in the Dallas dining community. Known for his boisterous and inclusive personality Kenny is the ideal person to introduce the metroplex for any growing concepts.