Chef Nick Wheeler
Can you share your culinary background and your initial steps in becoming a chef?
I started at McDonald’s, then pursued baking and pastry at Le Cordon Bleu in Pittsburgh. After honing my skills on the waterfront in Virginia Beach, I returned to Lynchburg, VA, to open the Hilton Garden Inn.
What are your favorite ingredients or items to work with?
I have a passion for seafood, enjoy rolling bread, baking pastries, and making homemade cakes and pies.
Could you tell us about your signature dishes?
My signature dishes are Shrimp and Corn Chowder and Jambalaya, both known for their rich flavors.
Who has influenced your cooking the most?
Anthony Bourdain, Jet Tila, Gordon Ramsay, and Jacques Pepin have been my biggest influences for their meaningful and balanced approach to cooking.
In your view, what are the key elements of a great dish?
A great dish requires balanced flavors, proper seasoning, and a sense that the components belong together.
What kitchen secret do you believe everyone should know?
Understanding the importance of cut sizes and seasoning throughout the cooking process is crucial.
