Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.


Morgan Wilson

Morgan Wilson

The Lobby Lounge at The Ritz-Carlton, Dallas

Age: 34
Home Town: Sonora, CA
Favorite Ingredients: Almonds, bananas and dark chocolate
Signature Dish: Espresso mascarpone trifle
Mentor: Many influences but no single mentor

Fluent in French and Portuguese, Morgan Wilson shows he’s also fluent in the many languages of pastry. As the pastry chef of the highly acclaimed restaurant Bijoux in Dallas, Wilson became known for making refined, delicately presented desserts designed to balance textures and flavors across the palate, like his trio of pumpkin sweets and espresso mascarpone trifle, a riff on tiramisu. But a long-time career goal recently lured him to the brand-new The Ritz-Carlton, Dallas, where he now serves as executive pastry chef creating pastries for The Lobby Lounge and its renowned Ritz-Carlton tea service (think inventive spins on classics like a Sachertorte with bold apricot flavor, a pistachio macaroon and a Texas-inspired maple pecan tart that conjures a sense of place) as well as overseeing pastry for six other hotel outlets. The remarkable résumé of this California Culinary Academy grad includes rigorous training at Le Cordon Bleu in Paris, as well as a breadth and depth of experience from serving as a chef-instructor in pastry at the Cordon Bleu-affiliated California School of Culinary Arts in Pasadena to an adventurous three-year stint in Brazil. There he created pastry menus for restaurants Cannelle and Supra in Sao Paulo, and oversaw the opening of the city’s Payard Pâtisserie & Bistro for famed confectioner Francois Payard.

Morgan Wilson's Raspberry & Passion Fruit Gratin

Gayot's Annual Restaurant Issue features the Top 40 Restaurants in the U.S.



Discover the best female chefs, top pizzerias and stellar seafood restaurants with GAYOT's Top 10 lists of the best restaurants in America.

MASTERS OF MIXOLOGYDiscover craft cocktail bars and restaurants that put as much thought into what goes in your glass as what goes on your plate.