MEET THE CHEF: Eric Wilson of Twenty Restaurant at Charley Creek Inn in Wabash, Indiana

BY TRIPVEEL EDITORIAL STAFF | February 2020

Tripveel sat down with Executive Chef Eric Wilson of Twenty Restaurant at Charley Creek Inn in Wabash, Indiana.

Executive Chef Eric Wilson of Twenty Restaurant at Charley Creek Inn in Wabash, Indiana

Where did you grow up and where have you traveled to that has helped inspire and shape your cooking philosophy? 

I grew up in Kalamazoo, Michigan. Chicago was the city I traveled to that helped inspire and shape my cooking philosophy. I ended up going to culinary school there and I learned a tremendous amount about cooking and professionalism.

Twenty Restaurant at Charley Creek Inn in Wabash, Indiana

Tell our readers an interesting fact or two about yourself. 

Two interesting facts about me: I started working in kitchens when I was 14 years old and I graduated from culinary school with Top Chef winner Joe Flamm.

Tell us about your absolute favorite food and why readers should try it if they haven’t already. 

My absolute favorite dish is Duck Confit. It’s classic French. It has amazing flavor and mouthfeel with the crispy skin and fattiness of the duck.

Twenty Restaurant at Charley Creek Inn in Wabash, Indiana

What are three ingredients that you simply couldn’t live without? 

Three ingredients I can’t live without are salt, butter and eggs.

We love the art behind plating. What do you love about designing the perfect dish?

The thing I love about designing the perfect dish is the whole process. It’s starts with writing down the ideas, then the trial and error of getting the right ingredients to pair, figuring out which plate to use, how to plate it and then taking that first bite as everything comes together perfectly.

Twenty Restaurant at Charley Creek Inn in Wabash, Indiana

Tell us about one of the most creative dishes you’ve created?

One of the most creative dishes I ever made was a fried chicken dish with an Indian twist. I breaded chicken with curry spices and fried it, then made mashed potatoes with lentils, fried onions and turmeric, so it was a play on dosas and cranberry chutney.

Twenty Restaurant at Charley Creek Inn in Wabash, Indiana

Share your most recent awards and accreditations with us! 

My restaurant team has won Best Restaurant from the Wabash Plain Dealer and 2019 Diners’ Choice Award from OpenTable.

What are some of the latest trends you’re seeing in top restaurants across the globe?

One of the latest trends I’ve noticed is the use of plant-based proteins as a lot of burger restaurants are serving impossible burgers. Relaxing/stress relieving products, such as CBD oil and the legalization of recreational marijuana, will influence chefs in those states to start incorporating it into their dishes. In addition, Uber eats and similar companies have now influenced restaurants to make delivery-friendly food to increase to-go business. Revamped classic cocktails is a trend that I don’t think will ever die, as mixology becomes more and more important.

What’s your favorite cocktail or drink of choice?

My go-to cocktail is bourbon with two ice cubes.

What do you love about being the Executive Chef at Twenty Restaurant in Wabash, Indiana?

What I love about being the Executive Chef at Twenty Restaurant in Charley Creek Inn is getting to teach young cooks techniques and flavor profiles, getting to watch them taste and experience ingredients they’ve never heard of, and passing on my 20 years of restaurant knowledge to these young minds.