Aramark Chef at North Carolina Central University Honored with Induction into Prestigious Culinary Order
In a milestone achievement that underscores both his personal dedication and professional excellence, Eddie Wilson, Executive Chef at North Carolina Central University (NCCU), has been officially inducted into The Honorable Order of the Golden Toque. The prestigious culinary organization—renowned for its exclusivity and high standards—limits membership to just 100 lifetime members across the nation. Even more notably, it is an honor that cannot be sought out or applied for; members are selected by peers who recognize an individual’s exceptional contributions to the culinary arts. For Chef Wilson, the recognition represents not only a personal triumph but also a proud moment for NCCU and Aramark Collegiate Hospitality.
A Rare Honor in the Culinary World
The Honorable Order of the Golden Toque traces its origins to France, where it was conceived as a society to acknowledge chefs who have devoted decades to advancing the craft of cooking. In 1961, celebrated chef Pierre Berard brought the order to the United States, where it has since become a pinnacle of recognition for American culinary professionals. Membership is reserved for chefs with a minimum of 20 years of professional experience, combined with an unyielding commitment to excellence, mentorship, and the elevation of culinary traditions.
For those within the profession, induction into the Order is akin to receiving a lifetime achievement award—recognizing not only skill in the kitchen but also leadership, teaching, and dedication to preserving the highest standards of the craft. It is not given lightly, nor frequently, making each induction a momentous event.
Chef Wilson’s Journey to the Top
Now entering his fifth year as Executive Chef at NCCU, Eddie Wilson brings with him over three decades of culinary expertise. His formal training began at the California Culinary Academy in San Francisco, a renowned institution known for producing chefs who combine classical techniques with innovative approaches to cuisine. However, his education in food and service started long before that.
Raised in a family deeply rooted in the food business—running restaurants and catering operations—Wilson was immersed in the sights, smells, and rhythms of professional kitchens from an early age. That upbringing sparked a lifelong passion for food preparation, creativity, and hospitality.
Before pursuing his culinary education, Wilson also served as a cook in the United States Marine Corps. That experience, he says, helped shape his discipline, work ethic, and ability to thrive in high-pressure environments—qualities that would later prove invaluable in large-scale food service and campus dining operations.
Reflecting on his recent induction, Wilson expressed both gratitude and humility.
“At its foundation, the order brings together culinarians to share knowledge and pass that knowledge onto the next generation,” he said. “It puts me in a whole new arena of development and information and opportunities that we can use for our Aramark Collegiate Hospitality menus both on campus and at the regional level. It’s not something I expected to get. It’s very humbling to me.”
A Leader in Campus Dining Excellence
At NCCU, Chef Wilson oversees a diverse and dynamic culinary program designed to serve the university’s students, faculty, and staff. Under his leadership, dining services have emphasized not just taste and variety, but also nutrition, cultural inclusivity, and the use of fresh, high-quality ingredients.
According to Derrick Magee, Associate Vice Chancellor for Campus Enterprises at NCCU, Wilson’s presence has elevated the entire dining experience on campus.
“Chef Eddie Wilson’s induction into the Honorable Order of the Golden Toque is a tremendous honor for North Carolina Central University,” Magee said. “His culinary leadership has elevated the dining experience for our students, faculty, and staff, and this recognition speaks to his exceptional skill, dedication, and the standard of excellence we strive for in our partnership with Aramark Collegiate Hospitality.”
In a university environment where dining plays a critical role in student satisfaction and community building, Wilson’s approach has blended creativity with operational precision. Seasonal menus, themed food events, and the integration of regional flavors all contribute to a vibrant campus food culture.
Carrying Forward a Legacy of Mentorship
One of the central tenets of The Honorable Order of the Golden Toque is the passing of knowledge to the next generation. Members are expected not only to maintain their own professional excellence but also to serve as educators and role models for emerging talent in the culinary field.
Wilson embraces this responsibility wholeheartedly. Whether through training his culinary team at NCCU, mentoring young food service professionals within Aramark Collegiate Hospitality, or engaging with the broader culinary community, he is committed to fostering growth in others. His induction opens new opportunities for collaboration with fellow Golden Toque members, enabling him to bring fresh ideas and techniques back to NCCU’s kitchens.
Recognition from the Aramark Collegiate Hospitality Family
Jack Donovan, President and CEO of Aramark Collegiate Hospitality, highlighted the broader significance of Wilson’s achievement for the organization as a whole.
“At the heart of our hospitality is our culinary expertise—there is nothing that says ‘home’ like a well-prepared, incredible-tasting meal,” Donovan said. “Our culinarians are always reaching for excellence through continuing certifications and peer collaboration. We are so proud that Chef Wilson was recognized with this distinguished honor.”
For Aramark, having one of their executive chefs join the elite ranks of The Honorable Order of the Golden Toque serves as a point of pride and a testament to their commitment to culinary excellence across the collegiate dining sector. It reinforces the organization’s belief that exceptional dining services play a vital role in enhancing the campus experience.
