Wilson Mata Acevedo

Wilson Mata Acevedo joined the Dining team as Assistant Chef de Cuisine in June 2025. Wilson studied at the Institute of Culinary Education, but his deepest inspiration comes from his family of chefs in the Dominican Republic. As he puts it, “the kitchen and the heat run in my blood.” Before Columbia, Wilson gained leadership experience as a kitchen manager at the Bronx Zoo, a catering chef at Fordham University, and most recently as an executive sous chef at Romer Hell’s Kitchen Hotel. He believes chefs are lifelong learners and takes pride in sharing the techniques and lessons he has picked up throughout his career with those around him.

At home, Wilson’s passion for food continues. He enjoys cooking with his kids and hosting family dinners.