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 his time at Colorado College that Wilson studied abroad in Mexico, honing his scratch-made cooking skills by learning traditional Mexican culinary practices. Eager to explore the world through flavor, he has spent the past 25 years cooking in restaurants across Northern California, Colorado and the Bahamas. Today, he most fondly calls Maine home, where he enjoys utilizing freshly caught and sustainably harvested seafood.

Rothschild currently leads Saddle Up Hospitality, overseeing Terlingua Restaurant, Ocotillo and The Terlingua Outpost located in Portland, Maine. He has been at the helm of Terlingua since its opening in 2015.