John Wilson, a lifelong culinary enthusiast, brings to the TACS Board a passion for community and heritage. Born and raised in Seffner, FL, John honed his culinary skills at Sinclair Community College in Dayton, OH, before embarking on a career dedicated to serving others. His past experience includes serving as the head catering chef at the Tryon International Equestrian Center and running the Rural Seed Restaurant with his wife, Adrienne. John’s dedication to fresh, locally sourced ingredients led to his connection with many local farms and purveyors, which dovetails nicely with TACS’ culinary programming.
Two years ago, John’s commitment to open-flame cooking led him to TACS. Collaborating with the Forge and welding studies programs, he helped construct a grill that will serve the school for years to come, enhancing both culinary education and fundraising efforts. John hopes to further support TACS by fostering healthy growth through fundraising and the creation of programs that celebrate the community’s rich heritage and creative spirit.