Chef Martin Wilda discovered a passion for cooking while working toward his bachelor’s degree in finance at Valparaiso University. Following his graduation, Wilda enrolled at the New England Culinary Institute, where he earned his associate of applied science degree in culinary arts. He received internship placements at Jean-Georges NYC, Everest Restaurant in Chicago, and Farrallon in San Francisco.
Wilda proceeded to obtain various stages in San Francisco, including at La Folie under Rolan Passot, Fleur de Lys under Hubert Keller, and Acquerello with Suzette Gresham. After serving as sous chef at San Francisco’s Tablespoon, he moved back to Chicago and worked his way up to garde manger and entremetier at Everest. He then worked under Gilles Arzur at Sofitel and Martial Noguier at Café des Architectes before helping open the flagship Radisson Blu Hotel with Chef Christian Gaborit.
After moving to Austin in summer 2015, Wilda was named executive chef of Sway, an award-winning modern Thai restaurant, one of the ’50 Best New Restaurants in America’ in Bon Appétit Magazine.