Chef Wesley Brothers is originally from Atlanta, Georgia, and has lived on the Gulf Coast for the past 20 years. A 2001 graduate of the Johnson and Wales culinary program, Chef Wes gained experience in several James Beard-nominated kitchens, including working as a sous chef to Chef Bill Briand at Fisher’s Upstairs in Orange Beach Marina.
He also worked under Chef Jonathan Kastner at Anchor Bar and owned a local-favorite foodtruck, The Gnarwhal. Chef Wes’s food is ingredient and technique-driven, fusing his Southern roots with world food styles.
WITH BACON-BRAISED GREENS, GRITS, AND MISO WHITE GRAVY
$28
SCALLOPS, MUSSELS, SHRIMP, & FISH IN ORANGE BASIL RED SAUCE LINGUINE
$36
Give the Gift of Food & Fellowship this season where your dollars go further!
