
WRMC
Chef Waylon Cornelius
Ever since it was built in 1936, Will Rogers Memorial Center, Coliseum, and Pioneer Tower have been beacons of historic Fort Worth. And like many of the landmarks that make up our city, this spot has seen its fair share of changes over the years. The latest change to hit Will Rogers comes in the form of a culinary one, with the appointment of North Texas native chef Waylon Cornelius to Craft Culinary Concepts (CCC).
Cornelius, a 2003 graduate of AIMS Academy of Culinary Arts in Dallas, is taking over as executive chef of the center’s catering and concessions at Will Rogers under CCC, the preferred food and beverage provider for this local venue.
Under his watch, Cornelius plans to flip guests' expectations from the typical event fare of barbecue and beans to something more substantial.
“We always have fajitas ready to go, but we also make a beautiful Beef Wellington or baked salmon with a pink salt crust,” Cornelius says of his ready culinary vision.
The CCC oversees all of the food for the consumer trade shows and horse shows at Will Rogers along with its partners Caribou and Taco Heads. In the past, some attendees to Fort Worth only had access to snacks to try and sustain them during an event. Now with Cornelius running the show, this is all about to change.
“Some of our equestrian guests are away from home and here for several days, and they need more than popcorn and hot dogs,” Cornelius says. “Our concessions offer biscuits and gravy, burritos made in-house, strawberry salad, fruit and yogurt cups.”
Originally from Mansfield, Cornelius is no stranger to the now chic concept of farm-to-table ingredients, having been raised in the country. Cornelius, along with his mother, grandmother, and grandfather, spent plenty of time picking fresh vegetables as well as raising hogs and chickens.
After high school, Cornelius took a break from the food scene earning an associate degree in Cultural Resource Management and Policy Analysis from Tarrant County College. Soon after, he found himself enrolled at the AIMS Academy.
During his training as an assistant executive sous chef at the AAA four-diamond Grand Hyatt DFW, Cornelius was mentored by executive chef Suttie Sripolpa, who played a pivotal role on the opening team at the hotel.
Cornelius was also mentored by chef de cuisine Eric Dryer, who went on to become Oprah Winfrey’s personal chef. To hone in on his French cooking skills, Cornelius worked with executive chef Jean-Cluade Plihon, who oversaw all culinary operations for the award-winning Blue Duck Tavern, including 24-hour room service, and banquet operations of this award-winning hotel, which is situated in the heart of the nation’s capital.
After several years of learning the culinary ropes from some pretty big names, Cornelius took over as executive sous chef during the opening of Perry Steakhouse and Grille in Southlake. Cornelius also spent two years at H&G Supplies, upping his game in the gluten-free realm of cooking after crossing paths with chef James R. Schell III.
Schell, now Craft’s general manager at WRMC, recruited Cornelius to work at Fort Worth’s 120-acre entertainment and equestrian complex this summer.
“James said he needed someone who can hit moving targets, push the culinary team to be more avant-garde and use locally sourced, seasonal ingredients. So here I am,” Cornelius says. “Culinary is a small world.”
Schell’s main goal is to ensure WRMC guests get superior experience with food quality, variety and selections, according to a release.
“I want people to say, ‘When we were in Fort Worth, you won’t believe what we got at Will Rogers!’” Schell says. “Even the celebrities who perform [in the auditorium] are surprised. When Chicago played here recently and we served dinner backstage, they said they felt treated like the Rolling Stones.”