Michael Wilson
Chef Michael Wilson's childhood in Melbourne, Australia proved an early introduction to the delicious diversity of cuisines from around the world. Brought upon traditional British fare at home, he was welcomed into the homes of friends where tables were laden with anything from Greek to Filipino and Lebanese dishes, cementing his early love for food.
He has since spent over 22 years in the F&B industry, from washing dishes at a local restaurant aged 14 to working with the legendary Guy Grossi at Grossi Florentino, the oldest fine dining establishment in Melbourne. Proceeding his time at Grossi, Michael joined Andrew McConnell's Modern Australian restaurant Three, One, Two where he was given the opportunity by McConnell to work as Sous Chef at Cutler & Co. The restaurant was awarded the number 1 spot in Australia on the Gourmet Traveller guide, and regularly finds itself amongst Australia's top 10 restaurants.
Michael then journeyed to Shanghai, becoming the Executive Chef at the Puli Hotel and Spa. It was there that he was pivotal in developing Phénix, breathing new life into French cuisine and giving classic, old favourites modern and inventive spins. Michael proudly proclaims that the first Michelin Star restaurant he worked at was one of his very own. 5 months after Phénix's opening, the restaurant was awarded its first Michelin star and as a mark of his legacy, has continued to maintain its star ever since.
At the end of 2019, he embarked on an exciting new opportunity in Singapore with acclaimed international hospitality group Unlisted Collection to conceptualise, manage and run 2 distinctive new concepts as Chef-Patron. With complete creative license, Michael has proven a visionary, overseeing everything from brand development and new interiors to menu creation and plate design to build brands that he now calls his own. In October 2021, Hortus, a concept celebrating Mediterranean sharing plates, was launched. The heart and soul of Michael's Mediterranean cooking at Hortus is reflected in simple dishes, thoughtfully prepared to highlight the beauty and inherent deliciousness of quality produce. The plates at Hortus are representative of the food Michael loves to eat and of dishes he would personally serve to you in his very own home.
In early November 2021, Michael opened Marguerite. Embracing a sleek, new elevated approach to fine dining, Marguerite serves as an expression of Michael's experience and his evolution as a Chef. The dining experience at Marguerite has been meticulously crafted and focuses on showcasing the best of the seasons in multi course tasting menus that celebrate craft and provenance through creative cuisine. Each course has been thoughtfully considered, from the handmade plates by local craftsman that are a vehicle for Michael's stunning creations to the house-made fermented temperance beverages offered as part of the experience. At Marguerite, cooking techniques are employed to extract, concentrate and intensify flavours from a host of ingredients that come together as thoughtful compositions on a plate. It is Michael's focus on produce and in showcasing the best of each ingredient he works with that dictates a distinctive brand of creative cuisine seen entirely through his lens. Courses present as deceptively simple but when eaten, reveal different layers of textures, flavours and temperatures that are altogether surprising, definitively delicious and the hallmark of a fine dining experience of true exception. In July 2022, a mere 8 months after opening, Marguerite received its first Michelin star.
From casual restaurants to exceptional fine-dining experiences, Michael's concepts speak for themselves, reflecting an unwavering commitment to quality and craftsmanship as he aims to take the Singapore restaurant scene to new heights.