Getting to know Tre Wilcox, the Plano, Texas-based chef and owner of Tre Cooking Concepts.
Finding his passion
At 19 years old, I was working at Eatzi’s [Market & Bakery in Dallas] and determined to work as many hours as possible. I was sent home one day when I didn’t want to go home. I wasn’t in trouble—it was because it was Thanksgiving. That’s when I knew I loved it.
Coming up in the industry
I fell in love with the simplicity but also the depth of flavor of French and Italian cooking. I did my first season of Top Chef and Daniel Boulud was one of the judges. He had such an eye for detail, I knew I wanted to work in his kitchen. [My internship at] Daniel in New York was intense—not scary—with laser-focused people.
Best advice
When Kent Rathbun made me executive sous chef and eventually chef de cuisine [at Abacus in Dallas], he said, ‘You have to get out there on the floor and touch the tables.’ Talking to [everyone] became comfortable for me. When I left the restaurant industry [to raise my daughter], I was able to make the leap as a private chef because I wasn’t scared to talk to people.
Launching a new endeavor
You have to figure out ways to recreate yourself. I’m a chef, I cook food. That’s my passion, that’s my talent. I’m a healthy guy, I eat clean. I created [fitness-inspired meal prep service] Tre Fit Foods in April. With things changing the way they have, what else can I do? I had to go ahead and build that business and brand.
On adapting during hard times
Be scrappy, come up with new ideas, and understand that to get to the same financial goals, you won’t necessarily be hopping, skipping, and jumping. You’ll need to take a lot of little steps.
Photo courtesy of Tre Wilcox
This article originally appeared in HD’s September 2020 issue.
