Meet Rob Wilson | Owner/ Executive Chef

We had the good fortune of connecting with Rob Wilson and we’ve shared our conversation below.

Hi Rob, we’d love to hear more about how you thought about starting your own business?
After 25 years in the corporate hospitality predominately with The Ritz Carlton and Montage Resorts my wife and I felt that it was time to do our own restaurant concept in the town I grew up in. We have strong ties to the local Dana Point area and we felt that we could offer a dining/service experience that would be elevated. Not Fine dining but elevated cuisine, cocktails, wine and service. We believe we have done so and continue to learn and grow.

Let’s talk shop? Tell us more about your career, what can you share with our community?
I started my culinary career in 1985 as a dishwasher. I was quickly promoted to line cook working my way up to lead cook in less than a year. I guess it just came natural. I attend culinary school in New York at The Culinary Institute of America, Hyde Park. I did my School Apprenticeship at The Ritz Carlton Rancho Mirage. Upon Graduation form the CIA I worked of a large catering company which lead me back to the hotel side of the Culinary world. I was a sous chef at The Surf and Sand Hotel in Laguna Beach for almost 2 years and then decided to move to Mammoth Lakes California. Arriving in Mammoth I had no connections and not a lot of experience. I was quickly taken on at The Restaurant at Convict Lake as a sous chef. When winter subsided the owner of the restaurant asked me if I would be interested in opening another concept with him. At the ripe age of 22 with nothing to loose I said Yes! Cervinos restaurant was born. The concept was simple, Cuisine of Northern Italy with French Influences. I remained at Cervinos as Executive Chef Until 1997. That was the year my daughter was born and so we found ourselves eager to move back to Dana Point to start the next chapter. I was picked up quickly by The Ritz Carlton Laguna Niguel. I worked my way from Sous Chef of the 3 meal restaurant to becoming Executive Sous Chef for the entire resort in 3 years. Next was the Big promotion to Executive Chef for a Ritz Carlton Hotel. I landed in Dearborn Michigan as the Executive Chef. A quick two year stint and it was back to sunny California to head up the Ritz Carlton Marina Del Rey for one year. In early 2007 ten years of hard work paid off. I was appointed Executive Chef of The Ritz Carlton Laguna Niguel, one of the only five star, five diamond hotels in California at that time. In 2008 I was named Chef of the Year by Chef magazine. In 2010 I moved just up the street to The Montage Laguna Beach as the Executive Chef for the resort until 2018. During my ten year at the resort we were awarded the elusive triple 5 star award 3 years in a row. It was at this time in my career I wanted to do something for myself. My wife and I decided to plan and open our own restaurant. We a lot of help from investors and a few close friends Glasspar opened on December 13th 2019. Just 3 months before COVID. We managed to stay afloat by opening our oyster bar as a fish market selling lots of fresh fish clam chowder, fresh baked breads, infused oils, produce, desserts and cocktail togo. Glasspar ( named after a vintage boat company from Costa Mesa Ca. from 1947 to 1977) is a classic American seafood hall from the east coast brought to the west coast. My father owned a 1965 Seafair Sedan Glasspar. It was the boat I learned to water ski behind and to fish from. My career has spanned almost 40 years and I will tell you this industry is tough. You have to truly love it to be in it this long or just be a little crazy. Visit www.glasspar.com for all the facts. Culinary Regards, Rob Wilson

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
To Start I would recommend accommodations for their stay. There is the obvious Hotels to choose from, The Ritz Carlton, Waldorf Astoria, Montage or the Marriott and there are a couple more boutique style places Like The Blue lantern Inn or El Encanto in Capistrano Beach and The Ranch in Laguna Beach. All come with a Summer time price tag! But Really Nice! Next, I would have them meet my wife and I at Glasspar for a welcome dinner and drinks. a sure way to kick things off right. I am a surfer so of course I would recommend going to one of the many great surf beaches in OC. Personal favorites are Salt Creek, and Sano Onofre State Beach. I would take them to old town San Juan Capistrano to visit one of the many great restaurants and bars. Back To dana Point harbor to get them out on the water in some sort of ocean vessel. Weather it be on a paddleboard or an afternoon trip to Catalina Island. Then off to sunny San Diego for a quick overnight trip. Restaurants in Little Italy are a must, a Baseball game at Petco Park and dinner at one of my Favorites in Highland Park, Mable’s Gone Fishing. Heading Back up to the OC and a drive up PCH to see Down Town Laguna Beach and up to Newport Beach. Fashion Island and South Coast Plaza are great. Golfing would defiantly be on the event card. A round or two during the week would be a must. Monarch Golf Links is Stunning and the executive 9 hole at The Ranch in Laguna Beach is awesome. I am getting tired just thinking of all the great things to do in Southern California.

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
First off it would be my wife of 30 years, Annique Wilson. They say behind every good man there is an even better woman an that is 1000% true. She is the rock, the voice of reason and one of the hardest working woman I have every met. I would also say that my Chef Mentor Christian Rassinoux who taught me how to become more than just an executive chef but how to do it by being a gentleman along the way. They both deserve a giant shoutout!

Website: https://www.glasspar.com

Instagram: @glasspardanapoint

Facebook: @glasspardp