Wilson enjoys being a chef because he believes his cuisine can tell you his story. Wilson interest in the culinary industry blossomed as a teenager when he took an after school job at KFC in Hong Kong, After graduating from high school, he tried few different jobs, 1998 he got an opportunity jump in a Top 5 restaurant in Hong Kong Tables 88 as a Junior Chef at Cold Kitchen, first touch French Fine Dining, Wilson follows his heart towards a career in the restaurant industry in both the chef de parties, front of the house, bartender, assistant manager, wine sommelier, 2002 got invited to the USA as an executive sous chef at Feng Shui Chinese and French fusion restaurant and also got the CERTIFICAT DE CUISINE DE BASE DE L’ECOLE LE CORDON BLEU when he travels in the UK. 2015 join a French Chef association "Disciples Escoffier International Asia", 2017 attend the DEI President Chef Black Box Battle at RBHK, 2018 promo be a Vice President in Macau Delegation and open his own French Restaurant WiFi Kitchen in Macau.

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Wilson was also a member of Chaine des Rotisseurs, and Court of Master Sommelier, having worked in Food and Beverage industry veteran more than 15 years, Wilson internationally for his extensive knowledge of Food and Beverage operation, management, and marketing, also culinary.

Wilson always does what he says he will do even if he has to face a sea of problems, he prefers to face conflicts head-on. He's able to say the things, that bother him to your face, he doesn't hold back what he's thinking although sometimes this can cause a problem for him. He is a fighter in battle, he learns from his defeats and enjoys his victories. He is a persistent warrior, who knows he won’t always win, but he is brave enough to return to battle always without fear, because he knows that perseverance will lead to victory someday, no matter what it takes. He has set point, and he is capable even surrounded by people who don’t believe in his convictions because he knows they are just trying to hold him back.