Chef Spotlight: Anthony Wilhelm of Glass Door
Perched four stories above the San Diego Harbor in Little Italy’s Porto Vista Hotel, the Glass Door is a stunning setting to enjoy the world-inspired menu from award-winning executive chef Anthony Wilhelm.
With 20-plus years in the industry, Wilhelm used his experience and creativity to bring a flavorfully delicious yet healthy take to Glass Door’s seafood and New American offerings.
American-born and raised, chef Wilhelm has made a career of studying and implementing creative flavors from around the world for more than 20 years. Originally from Cincinnati, Wilhelm studied at a culinary school there. He got his start at The Maisonette, that city’s longtime top-rated French cuisine restaurant that boasted an impressive record of five-star awards.
Wilhelm credits The Maisonette for providing an excellent foundation for his continuing culinary successes.
“The chef was tough, but it taught me the foundations of cooking,” Wilhelm said. “This was my first experience with fine dining, but everything I learned I still use today.”
Later, while working for the Marriott Corp., Wilhelm was a guest chef and volunteered at noteworthy restaurants in other cities, continually expanding his cooking expertise and industry savvy. Those experiences included working with Chicago’s renowned Charlie Trotter and other phenomenal chefs including Phillip Foss and Grant Achatz.
Wilhelm joined the Glass Door in February 2014, bringing a top-notch staff from a previous restaurant.
“The Glass Door’s owner and team have been fantastic,” Wilhelm said. “There is no limitation on creativity here.”
With free rein on the menu, Wilhelm has created many seafood-based dishes and has sprinkled in flavors and cooking techniques from around the world. Drawing inspiration from Asia, Eastern Europe, France and around the Mediterranean, Wilhelm’s menu at the Glass Door serves up dishes that are both flavorful and healthy to give diners an option beyond the neighborhood’s standard Italian fare. Wilhelm is especially proud of the offerings with Spanish, Moroccan and North African influence.
“North African dishes are certainly not overdone in this area and provide fresh culinary opportunity,” he noted.
For diners and hotel guests seeking a more familiar meal, Glass Door will not disappoint. Chef Wilhelm notes the Glass Door’s restaurant is expanding with more comfort and familiar flavors for business travelers and families on vacation. The restaurant’s immensely popular Duck Fries will remain a likely favorite.
All dishes at Glass Door use locally sourced ingredients and fantastic local seafood. Wilhelm visits the nearby farmers market weekly and his selections help drive the restaurant’s specials.
“The farmers market is a great place for inspiration,” noted Wilhelm.
The global flavor, comfort food and dishes prepared with healthy Mediterranean techniques are complemented by craft cocktails made with expert techniques and local microbrews that showcase the flavors San Diego has to offer. All of Glass Door’s casually sophisticated offerings can be enjoyed with panoramic views of the San Diego Harbor.
For more information, visit glassdoorsd.com.