Cuisine artist, chef Wes, brings an experience that reaches far beyond his current hometown of Charleston. Before moving to the Lowcountry he began work on popular Georgia restaurants Plates on the Square and UnCorked. Prior, he was plucking fresh salmon from the oceanside markets in the state of Washington and preparing the finest dishes for resort guests from the Painted Desert to Olympic National RainForest. He also has made plenty of home-cooked barbecue for the good folks of the Carolinas, who take their smoked pork very seriously.
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