Exploring Life & Business with Rob Wilson of Glasspar

Today we’d like to introduce you to Rob Wilson

Hi Rob, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
My journey in the kitchen began at age 15 as a dishwasher at Dana Point’s iconic Chart House overlooking the harbor. I worked hard and quickly ascended to in the ranks to head cook. I knew from that young age that I wanted a career in the kitchen. I earned my classical training from the Culinary Institute of America in New York.

Once I completed my education, I embarked on a culinary career that has taken me all over California – from the shores of Laguna Beach to the mountains of Mammoth Lake and beyond. My love for sustainable seafood had propelled me to lead the kitchens of some of Orange County’s most prestigious resorts including the Montage in Laguna Beach and The Ritz Carlton Laguna Niguel, where I worked for 13 years, assisting an elite team in opening seven more properties across the country. Most recently, I was executive chef of the Montage Laguna Beach, where I oversaw day-to-day operations for resort’s main kitchens creating and maintaining standards of excellence that propelled the property into one of Orange County’s premier dining destinations. Today, I’m proud to own a restaurant of my own – Glasspar, a modern American seafood hall.

I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
As for my career, becoming an executive chef is never a smooth road. It takes a lot of hard work and perseverance. You work 12+ hours a day, every weekend, and all holidays with the immense pressure to perform at the highest level. At the same time, you must teach, mentor, and train younger cooks and sous chefs to uphold your standards. But, if you have passion and love for culinary arts like I do, then it’s all worth it and the bumps in the road are just obstacles to be steer around or drive over. To quote FDR, “a smooth sea never made a skilled sailor.”

Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
Glasspar is a classic American seafood hall – redefined with a menu that is thoughtfully sourced, respectfully prepared and creatively presented. Since its opening in December 2019, Glasspar has reinvigorated Dana Point Harbor with a high energy, fun bustling atmosphere all while delivering a high level of service. It’s light and open concept features contemporary styling using traditional components creating charming character and architectural interest. Glasspar is the best of both coasts, delivering a true East Coast style seafood dining hall brought to the West coast and given an elevated fresh California artisanal feel. Glasspar is located at 24961 Dana Point Harbor Dr. in Dana Point.

What has been the most important lesson you’ve learned along your journey?
In my 34+ year career, there have been quite a few important lessons I have learned. One I always go back to time and time again is surround yourself with great people and you will do great things. As a chef, you are only one person that can only accomplish so much. Your team of dishwashers, cooks, chefs, servers, hosts, bussers, bartenders, management, and PR team, are the people that help make a successful restaurant team.

Contact Info:

• Website: www.glasspar.com
• Instagram: http://instagram.com/glasspardanapoint/
• Facebook: https://www.facebook.com/glasspardp/
• Yelp: https://www.yelp.com/biz/glasspar-dana-point

Image Credits
Paige Sara Photo Outshine PR