Tower Bridge Dinner Appetizer Chef
Wesley’s first restaurant job was at the Ryde hotel in Walnut Grove. From there he ended up at Garlic Brothers on the River in Stockton before heading to the California Culinary Academy in San Francisco.
After school, he ended up in Sacramento at Ink Eats and Drinks which led into an opportunity to open Icon which unfortunately only lasted about a year and a half. After Icon, he worked at the Kitchen for about 2 years.
For the past 11 years, Wesley has been working with Irish Hospitality Group which encompasses de Vere’s Irish Pub, Snug and Roshambeaux. When he started with de Vere’s, he set out to offer an authentic Irish dining experience. He started a charcuterie program that included black pudding, white pudding, bangers and Irish bacon. Traditional soda bread is baked daily. de Vere’s also creates multi-course whiskey dinners that showcase local ingredients.
Roshambeaux opened this past January during the pandemic and offered Wesley the opportunity to create a Mediterranean style market offering things like pasta, tinned fish, and olive oil. They have a small nine-item menu that includes panini sandwiches, tinned fish and chips and a couple tapas-style bites.Visit de Vere's share