Authority Magazine | March 2019
Article by Yitzi Weiner
I had the pleasure to interview Chef Hilary Henderson. Hilary brings a unique talent and a fiery passion to CUT by Wolfgang Puck Beverly Hills. As the Chef de Cuisine, Henderson is the face of the restaurant’s open kitchen. Here she creates standout specials from seasonal California products and leads her team in delivering an exceptional dining experience at this exclusive steak restaurant in the famed Beverly Wilshire Hotel. Born and raised in Morgantown, West Virginia, Hilary attended the Art Institute of Pittsburgh. Learning came easy to Hilary and it did not take long for her to fall in love with the idea of cooking professionally. After completing school, Henderson took her first position at the famed West Virginia Greenbrier Resort. Henderson joined the Wolfgang Puck Fine Dining Group in 2008 as a cook at The Source in Washington, DC.