Mansfield Chef Waylon Cornelius to Revitalize Culinary Experience at Fort Worth’s Will Rogers Memorial Center

The culinary landscape of Will Rogers Memorial Center (WRMC) is set to transform with the appointment of Waylon Cornelius as executive chef of the center’s catering and concessions. Cornelius, who hails from Mansfield and is a 2003 graduate of AIMS Academy of Culinary Arts in Dallas, is preparing to overhaul what guests might expect from an entertainment and equestrian complex’s menu. According to a recent

City of Fort Worth News article

, he’s elevating the once standard “BBQ and beans” to dishes that will appeal to a broader audience, from international equestrians to local gala planners.

It’s a significant change; Craft Culinary Concepts, the preferred provider for WRMC, is now serving up dishes ranging from common fajitas to the more sophisticated beef Wellington and baked salmon with pink salt crusts. “We always have fajitas ready to go, but we also make a beautiful beef Wellington or baked salmon with a pink salt crust” for social events, Cornelius stated, as per the

City of Fort Worth

. Guests, particularly those attending consumer trade shows and horse shows, have more options, thanks to partnerships with Caribou and Taco Heads – something certainly essential for the thousands who frequent WRMC events annually.

Cornelius’ roots are deeply planted in the farm-to-table movement, a background that compliments his sophisticated approach to cuisine at WRMC. Raised on a farm, his family life ingrained in him an appreciation for fresh, locally sourced ingredients. Though he briefly ventured into computer science and obtained an associate’s degree in cultural resource management and policy analysis from Tarrant County College, the pull of the kitchen proved irresistible. His experiences range from the AAA four-diamond Grand Hyatt DFW to the launching of Perry’s Steakhouse and Grille in Southlake, and his culinary education includes mentorship from prominent chefs such as Sutti Sripolpa and Eric Dryer, with the latter going on to become Oprah Winfrey’s chef.

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