Just as his precious potatoes grow beneath the soil, absorbing and learning, so does Chef Wes. And while both have growth above ground, the real magic happens sight unseen.
With early exposure to hunting and agriculture on his family farm, Wes grew up appreciating homegrown ingredients. Respect for living off the land is what ultimately lead him down the culinary career path—bridging the gap between farmers and restaurants.
Wes’ passions lead him from his hometown in Texas to LA, New York, and ultimately back to LA. But, it wasn’t until an opportunity came knocking with Hatchet Hall, did we see the growth that had occurred beneath the surface.
He received his first Michelin Star for his concept as Executive Chef at Hatchet Hall in 2022.
Like the humble potato, Wes has yielded an abundance through his hard work, ambition, and insatiablehunger for a more significant community impact.
Working closely with local farmers, potters, and other artisans, Wes has bridged resources to uphold his sustainability vision.
Awards & Press
- James Beard Award
- Michelin 1 Star