With a background of classical training, including the Culinary Institute of America in Hyde Park, New York, two years assisting the Garde Manger Legend, Fritz Sonnenschmidt, and an apprenticeship under Mark Erickson of The Greenbrier Hotel in White Sulphur Springs, West Virginia, we bring exceptional skill and the highest standards to our craft.

Wes was individually awarded Gold Medals by Societe Culinaire Philanthropique in New York City in 1980. Four Tenths from a perfect score Wes was awarded another Gold by Culinary Olympic Judges for his buffet catering presentation in November 1981. Deleware Valley Chef´s Association awarded him more Golds at the Bellvue Stratford Hotel, Philadelphia in 1982. Again in New York, a Gold Medal by Societe Culinaire Philanthropique in November 1983.