Wes Wilkinson

Wes Wilkinson began his culinary career in 1976 as an apprentice Chef at Whittington’s in London Ontario.

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In 1983 he accepted a position as Sous-Chef at Crab Apples and Auberge du Petit Prince. In 1998 Wes was a Gold medal winner at the New Zealand Lamb Marketing Board, and Culinary Coach for The Berlin Culinary Olympics while at Fanshawe College in London Ontario taking a Silver medal.

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Throughout the 1990s Wes traveled, consulted, and worked as a Vice-President in research and development for Sobeys, President’s Choice, Loblaw’s, and Wegmans’ under Windsor Marketing Private Labels.

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Wes has his Red Seal Cook certification, Baker, Pastry Chef, Food and Nutrition Management (CSNM), Certified Chef de Cuisine (CCC), a diploma in Food Science and Technology from the American Institute of Baking in Kansas, and has completed his Masters of Hospitality and Tourism Management with a specialization in Indigenous Education.