Restaurant Concepts to Food of Tomorrow
Having developed over a half dozen restaurants of our own and been the opening consultant on the top-rated KAI restaurant at Wild Horse Pass, we bring our years of experience to your business. From recipe development and testing to trouble shooting to full concept planning, Janos is available to help bring your vision to reality.
Recent Projects
Janos Projects
The Future of Food
Janos is actively working on projects where he examines Heritage Foods to determine their future usefulness in times of climate change. This includes using insects as food sources and developing recipes for agrovoltaics grown foods.
Current Projects
Insects as Protein | Popularizing the use of high protein insects in our everyday recipe
View fullsize
![]()
Taste of Tomorrow
Working with an international group of scientists determining climate analogue foods for cities around the world. Janos’ role is adapting regional recipes using ingredients that will likely be growing in different areas around the world supplanting traditional local food sources.
Speaking & Appearances
Janos is an accomplished, entertaining, and in-demand public speaker. As a James Bread award winning Chef and local icon, he can discuss the heritage food culture of Tucson, highlight trends in the restaurant business and how the City of Gastronomy designation helps our local economy.
TENWEST Festival
SXSW
Sun Corridor
Tucson Visitor’s Center
Tucson Historical Society
Rotary Clubs of Tucson
Folk Life Festival on Capital Mall
James Beard House
Food Festivals and Guest Chef Internationally
Tucson Garden Clubs
"When we were thinking about reopening Zulas, an iconic restaurant in Nogales AZ, the first person I called was Janos Wilder. His experience and insight were invaluable as we studied the numbers. He made sure we developed a conservative business plan, evaluated the kitchen flow, and ensured that we had the right equipment before moving forward. He helped us evaluate the menu, pricing and suppliers. His guidance has helped us shoot for success from day one"
— Bruce Bracker, Chef/Owner Zulas, Nogales, AZ
