HILARY HENDERSON
CUT by Wolfgang Puck (Beverly Hills, CA)
Hilary Henderson brings a unique talent and a fiery passion to CUT by Wolfgang Puck Beverly Hills. As the Chef de Cuisine, Henderson is the face of the restaurant’s open kitchen. Here she creates standout specials from seasonal California products and leads her team in delivering an exceptional dining experience at this exclusive steak restaurant in the famed Beverly Wilshire Hotel.
Born and raised in Morgantown, West Virginia, Hilary attended the Art Institute of Pittsburgh. Learning came easy to Hilary and it did not take long for her to fall in love with the idea of looking professionally. After completing school, Henderson took her first position at the famed West Virginia Greenbrier Resort.
Henderson joined the Wolfgang Puck Fine Dining Group in 2008 as a cook at The Source in Washington, DC. The high-powered pace of this political city helped hone her skills in a busy kitchen. It was during this time that she learned the importance of “back of the house” and developed exceptional management skills. Most importantly, she learned how to shape a culinary experience that would invite, excite and satisfy her guests. In 2011 Hilary accepted the position of Sous Chef at Wolfgang Puck’s Beverly Hills premier steak restaurant, CUT. Working in “Hollywood” she quickly learned that her passion for food now needed to grow to feed an experience that would entertain. She welcomed the challenge, and both Wolfgang and the press took notice. In 2016 Henderson was named Chef de Cuisine at CUT. With her intuitive ability to understand the local landscape, she developed Petit CUT, an intimate private dining room for entertaining special occasions, power dinners, and executive meetings.
Henderson’s loves the outdoors and her weekly trips to the Santa Monica Farmers Market where she hand picks the best local ingredients for CUT’s dining and special events. Her international tasting series, focused on the cuisines of Argentina, Italy, and Japan, delivers a culinary experience like no other. Hilary is naturally funny, and infuses high energy with a determined spirit. When she is not in the kitchen you will find her on a West Coast beach soaking up the sun and surf.
Born and raised in Morgantown, West Virginia, Hilary attended the Art Institute of Pittsburgh. Learning came easy to Hilary and it did not take long for her to fall in love with the idea of looking professionally. After completing school, Henderson took her first position at the famed West Virginia Greenbrier Resort.
Henderson joined the Wolfgang Puck Fine Dining Group in 2008 as a cook at The Source in Washington, DC. The high-powered pace of this political city helped hone her skills in a busy kitchen. It was during this time that she learned the importance of “back of the house” and developed exceptional management skills. Most importantly, she learned how to shape a culinary experience that would invite, excite and satisfy her guests. In 2011 Hilary accepted the position of Sous Chef at Wolfgang Puck’s Beverly Hills premier steak restaurant, CUT. Working in “Hollywood” she quickly learned that her passion for food now needed to grow to feed an experience that would entertain. She welcomed the challenge, and both Wolfgang and the press took notice. In 2016 Henderson was named Chef de Cuisine at CUT. With her intuitive ability to understand the local landscape, she developed Petit CUT, an intimate private dining room for entertaining special occasions, power dinners, and executive meetings.
Henderson’s loves the outdoors and her weekly trips to the Santa Monica Farmers Market where she hand picks the best local ingredients for CUT’s dining and special events. Her international tasting series, focused on the cuisines of Argentina, Italy, and Japan, delivers a culinary experience like no other. Hilary is naturally funny, and infuses high energy with a determined spirit. When she is not in the kitchen you will find her on a West Coast beach soaking up the sun and surf.
FEATURED IN
CARNEVAL
PRESENTED BY SNAKE RIVER FARMS
Friday, October 4
This tasting event showcases 18 world-renowned chefs to dish up their takes on all things meat.
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