Chef Wilson Rothschild, hailing from Portland, Maine and proud father of three, combines creativity with culinary traditions in his approach to cooking and menu building. Wilson grew up in Putney, Vermont and was inspired by creating dishes using ingredients from local farms and creameries.

He attended Colorado College where he designed a specialized degree focusing on cultural anthropology with a focus on traditional food ways of the southwestern United Staes and Mexico. It was during Wilson’s time at Colorado College that he incorporated studies abroad in Mexico and honed his made from scratch cooking skills while learning the traditional ways of Mexican cooking practices.

Wilson enjoys exploring the world through flavor and over the past 25 years has spent time cooking in restaurants in Northern California and Colorado where the foundation of his culinary virtuosity bloomed and most fondly the Bahamas and now Maine where he enjoys utilizing freshly caught and sustainably harvested seafood.

Wilson is the Executive Chef of Saddle Up Hospitality encompassing: Terlingua Restaurant, Ocotillo Restaurant & The Terlingua Outpost Market & Counter Cafe. Wilson has been at the helm of Terlingua Restaurant & Market since its opening in 2015, is a mentor and collaborator with Chef Ali Zoni, head chef of Terlingua’s sibling restaurant Ocotillo and is currently working on the opening of The Terlingua Outpost and Market opening summer 2025.

Chef Wilson and Ali were named Lobster Chefs of the year in Maine in 2024 and the two are excited to be participating in the GASCO competition with Wilson as Head Chef and Ali as sous chef.