AFTER A STINT as a research scientist, St. Louisan Dawn Wilson (who holds a master’s degree in molecular genetics) traded white coats and started a personal-chef business. An impulsive trip to Italy confirmed her career choice, and Wilson now owns and operates Vicini Pastaria in LafayetteSquare, where she makes fresh pasta; teaches classes; caters events; and runs a cozy, 16-seat weekend lunch café.
Are you a native St. Louisan? If so, you know the next question. [Laughs.] I went to Cor Jesu [Academy], then attended college in Chicago, where I remained for 20 years.
I’d always been a passionate cook. I loved the Food Network. I loved entertaining. I never considered it as a career path. But my path to science left me a little lost—the progress was so slow and the discoveries so minute and far between
