With more than 12 years’ experience in the kitchens of some of Utah’s most celebrated restaurants, executive chef Sean Wilde brings an ongoing passion for cooking to Gracie’s, Salt Lake City best new Gastropub.

A Salt Lake native, Chef Sean started his career while spending a summer in Alaska. Wilde found a knack for cooking while training under one of Alaska’s premier resort chefs.  While earning a degree in economics at the University of Utah, Café Trio recognized his care and passion for food and offered him the Sous Chef position under renowned Chef Todd Miller (Trio, Metropolitan).  Then, Wilde served as the Sous Chef at the five-star Aerie Restaurant at Snowbird under Fernando Soberanis (Zermatt Resort).  Wilde spent his time at the Aerie fine tuning cuisines seen around the world from sushi and vibrant seasonal vegetables to game meats such as venison and duck.  He also excelled in French and Italian cuisine. Shortly after, he joined Joe Canella at Cannella’s Italian Restaurant where he started as the Sous Chef, then took over the reigns as Chef, adding an entourage of menu “hits” and nightly made-from-scratch specials.

Wilde has been brought on by Deno Dakis and Shawn Frehner to be the Executive Chef of Gracie’s.  Here at Gracie’s he has been given the opportunity to create and plan the entire menu and operations of the restaurant, and has done nothing short of succeeding.

Wilde has also worked alongside such celebrated chefs as Dave Jones (Log Haven, Bambara, Trio) and John Winders (Creekside at Solitude) and Shannon Roarke (Trio).