Shortly after graduating, Wilson earned a promotion to pastry chef at Cypress. During her tenure in this position, she developed a pastry philosophy focusing upon interpreting classical desserts using modern, American (especially Southern), and homey flavors. While working at Cypress, she began her teaching career at the Culinary and Wine Institute at the University of South Carolina in Columbia. Two years later, she joined the faculty at The Culinary Institute of Charleston as an Adjunct Instructor of baking and pastry.
In 2009, Wilson became a pastry chef at the Kiawah Island Club. She was later promoted to the position of Executive Pastry Chef. Wilson and her desserts have been featured in Food Arts magazine, Charleston magazine, The Post and Courier, The City Paper, The Cypress Cookbook, and Charleston Classic Desserts. In 2017, Wilson and Claire Chapman launched St. Honoré Pastry, a made-to-order retail and wholesale pastry business.