My Epicurean Life
A Life of Cooking
Ever since they can remember, Hollis Wilder was always interested in mixing ingredients to make something new. Growing up, they realized they have a gift for cooking and hosting, and decided to turn their passion into a thriving career.
Hollis Wilder is a well-known Private Chef in the San Francisco area, always exploring new cuisines or fresh cooking methods. Their recipes are unique and delicious, and their services are simply unmatched. If you want to learn more, simply reach out today.
I am an epicurean of all things sweet, savory, salty and sublime. I am proud to say I am an L.A. based chef, the creator of Sweet By Holly cupcakes and the first two- time winner of theFood Network’s Cupcake Wars. I was featured on the Cooking Channel’s Cupcake Confidential and author of Savory Bites with Stewart, Tabori & Chang, an Imprint of ABRAMS books, now available for pre-order on Amazon.com. Thank you for joining me on my journey.
Through travel and experience, I learned how to cook. I am a self-taught chef and my passions have fueled each step of my career.
One serendipitous day, Max Mutchnick (the creator and producer of Will & Grace) took a chance on me, when he hired me to make the shows daily lunches. It was then that I began to make my mark on Hollywood. I delighted in feeding the writers and producers of Seinfeld, Will & Grace, Weeds and That 70′s Show, just to name a few. These connections led me to prepare food for a hungry Hollywood.
In 2004, I moved to Winter Park, Florida with my family and opened Sweet By Holly; the first cupcake and frozen yogurt store of its kind. The Food Network called me and invited me to be on the Cupcake Wars and I won creating the first salmon cupcake that has been celebrated on this hit series. It was then that ABRAMS Books approached me and invited me to write a book.
Marrying my savory past with the classic American cupcake pan, I am preparing for the release of my first cookbook with ABRAMS in 2013. This book with Stewart, Tabori & Chang, on an exclusive submission, by Alison Fargis at the Stonesong Press, is centered around making mini meals in a cupcake pan. Many of the recipes featured are drawn from my days in Hollywood and my continued desire to please the opinionated palates that I feed.
I hope you’ll join me on this journey, in celebrating my self-taught hard work and the success that has come from my dedication to being the very best that I can be. Ask yourself, “What is the cupcake in your life?”
”If food is love, then I’m making it”