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Wilson worked as the assistant to former head chef Kenny Atkinson and within a few months of joining the kitchen helped Atkinson gain his first Michelin Star on the Isles of Scilly and repeat the feat at Seaham Hall in January 2009.
This will be Wilson's first head chef position with 16 years experience in the hotel and hospitality industry. Previous positions also include chef tournant at the Michelin Star Tean Restaurant at St Martins hotel on the Isles of Scilly, sous chef on the QE2 for her Millennium Cruise and sous chef at the Three Rosette awarded Hotel Endsleigh.
Atkinson has worked in six other top restaurants across Europe including award-winning restaurants in the French Alps and Switzerland. It is this vast experience across different cultures and countries that has helped create his exciting 'Modern European' style of cuisine.
General manager of Seaham Hall, Bernard Bloodworth commented: "Seaham Hall and von Essen have a history of giving a platform for young chefs to achieve great things and Max could be the best yet. We are extremely excited about the future that lies ahead."
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