Eddie Wiles, Executive Chef
Virginia's on King
Born and raised in Charleston, WV, Eddie found a passion for food and cooking early in his teens with a family that was always cooking, pickling and gardening. It was not long before he found himself working in a kitchen throughout high school.
He spent his early college years at West Virginia University and Western State College in Colorado, working full-time in restaurants, hotels and country clubs. In 1993 Wiles decided to transfer to Johnson & Wales University in Charleston, SC where he studied Culinary Arts, Food Service Management, and also graduated Magna Cum Laude in Hotel/Restaurant Management. During his years at Johnson & Wales, Wiles worked at the Mills House Hotel as a Lead Line Cook, Sous Chef at the Vendue Inn, and a restaurant Sous Chef under Paul Whitwell at The Charleston Place Hotel.
In 1999, Wiles moved back to Colorado, accepting the Executive Chef position at Boulder’s historic Greenbriar Inn. While in Boulder, he also served as an Adjunct Chef Instructor at the Cooking School of the Rockies, where he also conducted cooking demonstrations, in addition to classes.
Chef Wiles has also staged at Thomas Keller’s 3 Michelin Star-rated restaurant, the French Laundry in Napa Valley.
Eddie joined Holy City Hospitality’s culinary team as Executive Chef for Virginia’s on King in November of 2014.
He has always enjoyed the outdoors, from hiking, mountain and rock climbing in the Rockies, to beach days with his family here in Charleston. And you can almost guarantee finding him on a disc golf course with his wife on his day off.