Janos Wilder Biography

Initially his foray into the restaurant world was fueled equally by an interest in food that developed into a full-fledged passion and the practical need to find a job. Working his way up through restaurants came easily to Wilder and he used his experience as a means to support himself while attending the University of Colorado and later while getting a degree in political science from UC Berkeley. After graduation Janos´ culinary odyssey included a stop in the high mountains of Colorado in the late 1970´s where his three-year stint as chef at the historic Gold Hill Inn sparked a respect for local ingredients. His changing menus were informed by the ingredients of the regions including herbs and vegetables from neighborhood gardens foraged mushrooms and suckling pig from small farms on the plains. A short stop cooking French food at a small restaurant in Santa Fe led to more in depth study of French cooking in Bordeaux where Wilder traveled in 1982. He worked along side the chefs at La Reserved a Michelin two star Relais et Chateaux and Le Duberne a one star fine dining restaurant and bistro. At these restaurants he was exposed first hand to the techniques of French classical and nouvelle cuisine. In learning more about French cooking he came to appreciate the French chef and his relationship to his gardeners.

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