CL recently got the chance to interview Wilson about his background, decision to curate what's more of a collective restaurant than a food hall, and his goals for The Hall.
We even asked some questions about his culinary persuasions. Wilson has fond food memories of Friday-night dinners with family, for one, and he'd be just fine with a supply of sour gummy worms if he ever found himself stuck on a deserted island. Our conversation has been edited for clarity and brevity.
What's your first food memory?
My first food memory is every Friday as a family — and we have a big family. My mom had nine brothers and sisters and their kids. So that big group of us would all have dinner together at Sizzler. It was nothing special obviously, but it was loud and fun and the kids would play video games after. And I just remember it as something I looked forward to every Friday. I don't remember the food much, just everyone laughing and talking about their week. Now that we aren't kids, my cousins and I still talk about those times.
Describe your background in real estate. How did you get involved in it and what did you do?
After playing basketball overseas I came back to Tampa looking to work while I applied to law schools. I started working at a company named Realnet that would buy and flip "ugly" houses to investors for a finder's fee. I ended up flipping over 150 houses before branching out and starting my own real estate firm. Ultimately, if you're finding houses for people you might as well finance the transaction, so I then started a mortgage company.
How does one jump from real estate to food? What made you decide to get into the hospitality industry?
I was fortunate enough to sell both companies to a local credit union, and I spent some time on the other side of real estate flipping by buying houses, remodeling and selling them. After a few bigger flips I realized I wanted something more. For me, all I wanted was to work with people I liked and to do something I enjoyed. That was my only mandate. The industry wasn't as important to me. It turned out that my cousin gave me the idea of a food hall. I did some research and realized if I could lease stalls to professional restaurateurs and chefs I wouldn't be responsible for the part of the business that was completely foreign, and I could build on my real estate background and develop the space with an eye on design and detail.
What interested you in bringing The Hall to Tampa Heights?
I have owned property on Franklin Street since 2006. My first real estate office was in the Arlington Condos, so I am familiar with this area. Ultimately, as great as the area is for me, it was the building that really spoke to me. The bones were incredible and I saw the layout for the restaurant the moment I walked in. I felt so strongly about the building that being in Tampa Heights was the icing on the cake. Then, realizing how the community here is so supportive, I don't think I could be in a better place. We have been welcomed and supported from day one. It is beyond humbling!
How did you end up choosing the restaurant vendors?
I started by going to restaurants I liked. First, with Kevin and Sing Hurt from Anise. I signed them after meeting Kevin one night at his bar and pitching the concept. He literally greenlit the deal the next day. After that it was pretty organic. We wanted people that were hungry, willing to collaborate and were willing to trust an outsider not familiar with hospitality and not a big-pocket developer. If I'm being completely transparent, we all chose each other.
Chopped or MasterChef?
MasterChef because we had a guy on there from Tampa Bay, so I was watching that closely. I watched MasterChef before this and I hadn't watched much TV while I was putting this together, so I watched it specifically for that.
Do you have a favorite food show?
Anthony Bourdain. I love anything he does, and, being outside the industry, I assumed restaurant people are rebellious and he's the ultimate rebel, so he personifies what I think the "restaurant business guy" should be. He does what he wants to do and does it how he wants to, and I respect people who do things their way.
What do you want your last meal to be?
I want it to be blue crab in the shell drowned with curry and a small serving of white rice.
If you were stuck on a deserted island, what food would you hope was with you?
Neon sour gummy worms. That's it.
What are your goals for The Hall?
My goals for the hall are simple — change the expectations for dining by delivering a unique service in an elevated space. I don't consider us a food hall. I think that concept, though great, hasn't matured. Ultimately, people want to be able to craft their own food experience. Some want to sit down, others want to explore. Why not offer both in a space that is intimate and inviting?
This article appears in Sep 14-21, 2017.