Born and raised in Central Virginia, Wesley began his culinary career in corporate restaurants in that area. After spending nearly 6 years there, he decided to go to the The Culinary Institute of Virginia and graduated in 2011. Upon graduation, he packed his things and headed to The Greenbrier. Wesley has spent extensive time honing his culinary skills in every kitchen at The Greenbrier. Wesley is an avid outdoorsman and can be found enjoying some fly fishing when he has some down time. He recently accepted the Sous Chef Tournant position and looks forward to helping maintain The Greenbrier standard.