i. Biography
From Melbourne, Australia, the kitchen formation behind Michael Wilson ran through entry-level labour, apprenticeship, Melbourne restaurant discipline, and hotel cooking in Shanghai before the Singapore roles. The sequence included dishwashing, work with Guy Grossi Florentino, and a Shanghai chapter at The PuLi Hotel and Spa, before Wilson became Executive Chef in Singapore in 2021.
The Climb
Kitchen fluency often starts below the line, and Wilson’s early work as a dishwasher / kitchen worker placed him first in the maintenance rhythm of service before the cooking stations. The Melbourne part of the formation included work under Guy Grossi and Andrew McConnell in Melbourne, Australia, followed by a chef role at Phénix, The PuLi Hotel and Spa in Shanghai, China. The current Singapore structure has Wilson as chef-patron / Executive Chef of Marguerite Restaurant and chef-patron of Hortus.
Where They Are Now
Contemporary restaurant cooking has been Wilson’s remit since 2021, when he became Executive Chef of the Singapore dining room. The same year also marked his Chef-Patron role at Hortus in Singapore. The venue’s stated frame is contemporary cooking shaped by nature rather than by a fixed geography. Wilson puts the brief in direct terms: “We don't complicate it. We just define the cuisine at Marguerite as contemporary, inspired by nature.” The sourcing and menu logic follow the European seasons while avoiding a strict map: “We follow the European seasons, yet we don't technically use any geographical boundaries.” The seven-plus-course degustation format is built around labour-intensive flavours and creative composition. Named dishes include Duck, duck, cherry; Rhug Estate lamb with harissa, chickpea panisse and saltbush; and morel mushroom custard with asparagus, spring peas and ramson. Mediterranean cooking at Hortus is treated through directness: simple dishes prepared to show the quality produce’s beauty and inherent deliciousness.
Signature
The signature register is represented by Duck, Rhug Estate lamb, and Morel mushroom custard.
Accolades
Michael Wilson has received MICHELIN Guide — One MICHELIN Star for Marguerite (2022). Recognition for the Marguerite kitchen includes One MICHELIN Star for Marguerite (2022).
Profile updated July 2026
FAQ
Asked of Michael
What does Michael Wilson currently do?
Michael Wilson is Executive Chef.
Where did Michael Wilson work before?
Earlier in their career, Michael Wilson worked at Phénix, The PuLi Hotel and Spa.
What recognition has Michael Wilson received?
One MICHELIN Star for Marguerite (2022).
