Wes Choy has been working at the Lodge for the past two seasons as a Sous Chef and has shown great ability to manage the staff effectively while creating wonderful food.
Raised in and around New York City as well as Western New York, Chef Wes brings his passion for seasonal and refined cuisine to Talkeetna Alaskan Lodge.
After excelling at the Vancouver Culinary Arts program in Vancouver, British Columbia, Chef Wes proceeded to hone his skills within award-winning kitchens around the world. He credits his culinary range to the great many teachers who have welcomed him into their kitchens throughout his journeys.
Sustainability and locally-grown products are very important to Chef Wes, grounded in his experience assisting on farms and ranches in the U.S. He loves to apply a wide range of international cuisines including Chinese, Japanese, Korean, Modern American, Classic French and Latin American to his farm-to-table cooking concepts.
Chef Wes is an ardent believer that a great ingredient is made in nature – he sees it as his responsibility to heighten, rather than mask, its flavors with only a deft and sometimes ‘playful’ touch.