Chef Wes

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	<title>Chef Wes </title>
	<link>https://weswhitsell.cargo.site</link>
	<description>Chef Wes </description>
	<pubDate>Mon, 15 Jan 2024 19:29:42 +0000</pubDate>
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		<title>MAIN - V2 - HORIZONTAL</title>
				
		<link>https://weswhitsell.cargo.site/MAIN-V2-HORIZONTAL</link>

		<pubDate>Mon, 15 Jan 2024 19:29:35 +0000</pubDate>

		<dc:creator>Chef Wes </dc:creator>

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	H O W D Y
	

︎


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	︎&#38;nbsp;&#38;nbsp;︎
	

	© 2024 Wes Whitsell. All rights reserved. 
Site Credit Visceral Matter&#38;nbsp;
	
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	<item>
		<title>ABOUT</title>
				
		<link>https://weswhitsell.cargo.site/ABOUT</link>

		<pubDate>Mon, 15 Jan 2024 19:29:37 +0000</pubDate>

		<dc:creator>Chef Wes </dc:creator>

		<guid isPermaLink="true">https://weswhitsell.cargo.site/ABOUT</guid>

		<description>
&#60;img width="502" height="373" width_o="502" height_o="373" data-src="https://freight.cargo.site/t/original/i/11af9b3687ee9461653a3634acb8e0a22f6fcd986a00bedbf7aa77ca04a50519/Layer-5-1.png" data-mid="201814852" border="0" data-no-zoom="true" data-draggable src="https://freight.cargo.site/w/502/i/11af9b3687ee9461653a3634acb8e0a22f6fcd986a00bedbf7aa77ca04a50519/Layer-5-1.png" /&#62;


	&#38;nbsp;RUGGEDLYSOPHISTICATED.


This describes Chef Wes’ food and, coincidentally his personality—which makes perfect sense when you hear his southern twang paired with his LA style.&#38;nbsp;


“I love all potatoes.” Chef Wes says, as his eyes roll back in delight.
	

	Just as his precious potatoes grow beneath the soil, absorbing nutrients and knowledge, so does Chef Wes. And while both have growth above ground, the real magic happens sight unseen. 


With early exposure to hunting and agriculture on his family farm, Wes grew up appreciating homegrown ingredients.&#38;nbsp; Respect for living off the land is what ultimately lead him down the culinary career path—bridging the gap between farmers and restaurants.

Wes’ passions lead him from his hometown in Texas to LA, New York, and ultimately back to LA. But, it wasn’t until an opportunity came knocking with Hatchet Hall, did we see the growth that had occurred beneath the surface.


&#60;img width="1600" height="1067" width_o="1600" height_o="1067" data-src="https://freight.cargo.site/t/original/i/aea3ad469960eddcde258301a00390e79a93a76ac0a234766a14357570f503f7/HatchetHall_vignette.png" data-mid="201814866" border="0"  src="https://freight.cargo.site/w/1000/i/aea3ad469960eddcde258301a00390e79a93a76ac0a234766a14357570f503f7/HatchetHall_vignette.png" /&#62;

	
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Drag me.

 And y’all better @ me!

	
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He received his first Michelin Star for his concept as Executive Chef at Hatchet Hall in 2022.
Like the humble potato, Wes has yielded an abundance through his hard work, ambition, and insatiablehunger for a more significant&#38;nbsp;community impact. 
Working closely with local farmers, potters, and other artisans, Wes has bridged&#38;nbsp;resources to uphold his&#38;nbsp;sustainability vision.

	Chef is always hungry for the best local resources his community has to offer. Wanna swap recipes? Book a private event? Talk local ingredients? Or chat about okra? ︎︎︎ Give him a holler!


&#38;nbsp;
	
	
</description>
		
	</item>
		
		
	<item>
		<title>NEWS</title>
				
		<link>https://weswhitsell.cargo.site/NEWS</link>

		<pubDate>Mon, 15 Jan 2024 19:29:38 +0000</pubDate>

		<dc:creator>Chef Wes </dc:creator>

		<guid isPermaLink="true">https://weswhitsell.cargo.site/NEWS</guid>

		<description>
	

	hollywood.reporter.com
	&#60;img width="2560" height="597" width_o="2560" height_o="597" data-src="https://freight.cargo.site/t/original/i/02c5641d27ebbb3a58cbc9ea552cd0a35de49d81f8d9fc15f570716ac6eb1979/The_Hollywood_Reporter_logo.svg.png" data-mid="201839631" border="0" data-scale="2" data-icon-mode src="https://freight.cargo.site/w/1000/i/02c5641d27ebbb3a58cbc9ea552cd0a35de49d81f8d9fc15f570716ac6eb1979/The_Hollywood_Reporter_logo.svg.png" /&#62;


	Cannabis Pairs With Elevated Dining at West Hollywood’s New Irie Restaurant

	Nov. 14 2023


&#60;img width="2582" height="1448" width_o="2582" height_o="1448" data-src="https://freight.cargo.site/t/original/i/6e60d93dbc2db015ec800a68aab9fcf24d13eddadd8477b5fdceafc07cc85329/Screenshot-2024-01-15-at-3.03.02PM.png" data-mid="201839435" border="0"  src="https://freight.cargo.site/w/1000/i/6e60d93dbc2db015ec800a68aab9fcf24d13eddadd8477b5fdceafc07cc85329/Screenshot-2024-01-15-at-3.03.02PM.png" /&#62;
&#60;img width="1230" height="1546" width_o="1230" height_o="1546" data-src="https://freight.cargo.site/t/original/i/4fa2034f8be40e8eec930e6c1cf2a6a2b0cd43c5f805a9f56d1c45c710d6a9bb/Screenshot-2024-01-15-at-2.26.26PM.png" data-mid="201839458" border="0"  src="https://freight.cargo.site/w/1000/i/4fa2034f8be40e8eec930e6c1cf2a6a2b0cd43c5f805a9f56d1c45c710d6a9bb/Screenshot-2024-01-15-at-2.26.26PM.png" /&#62;


	Chef Wes Sparks Culinary Revolution at Irie

	Discover Irie, a restaurant and lounge set in West Hollywood. Combining inspiration from the rich tapestry of the American South and a commitment to organic, locally sourced ingredients from California’s finest farmers. Bathed in natural light and surrounded by lush greenery, our beautifully ventilated space offers a unique dining experience. What sets us apart is the ability to complement your meal with premium cannabis products for those who choose to. But rest assured, Irie welcomes all diners, making it a place for everyone to enjoy exceptional flavors and cherish the welcoming atmosphere. 


	guide.michelin.com
	&#60;img width="1818" height="656" width_o="1818" height_o="656" data-src="https://freight.cargo.site/t/original/i/41186838b706a5f1563fe71970968fc16d969e506e6dafad06e6f8aa5dfac1c5/MICHELINGUIDE_o_Logo_red_trimmed.png" data-mid="201839566" border="0" data-scale="2" data-icon-mode src="https://freight.cargo.site/w/1000/i/41186838b706a5f1563fe71970968fc16d969e506e6dafad06e6f8aa5dfac1c5/MICHELINGUIDE_o_Logo_red_trimmed.png" /&#62;

	
	Hatchet Hall Awarded It’s First MICHELIN Star

	Dec. 7 2022


	&#60;img width="1496" height="1496" width_o="1496" height_o="1496" data-src="https://freight.cargo.site/t/original/i/b99b0a610b61e2376097dafdb5109e529bd1aea90b3318fc22423e650fea969d/Screen-Shot-2022-12-10-at-11.54.39-PM.png" data-mid="201814869" border="0"  src="https://freight.cargo.site/w/1000/i/b99b0a610b61e2376097dafdb5109e529bd1aea90b3318fc22423e650fea969d/Screen-Shot-2022-12-10-at-11.54.39-PM.png" /&#62;
	&#60;img width="1498" height="1498" width_o="1498" height_o="1498" data-src="https://freight.cargo.site/t/original/i/c3e07a6ad1f06adf1d337efac1ae9a5bb61f3e88fece893f67608b7c2982d1bd/Screen-Shot-2022-12-10-at-11.55.14-PM.png" data-mid="201814870" border="0"  src="https://freight.cargo.site/w/1000/i/c3e07a6ad1f06adf1d337efac1ae9a5bb61f3e88fece893f67608b7c2982d1bd/Screen-Shot-2022-12-10-at-11.55.14-PM.png" /&#62;

	
	❁&#38;nbsp;Hatchet Hall
12517 Washington Blvd., Los Angeles, 90066, USA
$$$ · American, Contemporary

MICHELIN Guide’s Point Of ViewThis cool Culver West spot is a delight, thanks to the talented team behind it and Chef Wes Whitsell's work in the kitchen. 
This is open-flame cooking, rendered with a Southern twang and seasonal focus thanks to an abundance of local product. Rolls and biscuits should not be missed, while vegetable-based items, like collard greens with smoked turkey, speak of quality ingredients and delicious balance. Nuanced flavors and creativity unite in the likes of kampachi collar and pork belly. In short, there's no going wrong here.


	la.eater.com
	&#60;img width="438" height="188" width_o="438" height_o="188" data-src="https://freight.cargo.site/t/original/i/1f3ea977a02bbd7ce9ca5244e9ab31a294bae9663258a84f47e2d4e5ada80440/Screen-Shot-2022-12-11-at-10.09.00-AM.png" data-mid="201814876" border="0" data-scale="78" src="https://freight.cargo.site/w/438/i/1f3ea977a02bbd7ce9ca5244e9ab31a294bae9663258a84f47e2d4e5ada80440/Screen-Shot-2022-12-11-at-10.09.00-AM.png" /&#62;

	A Tale of Two Loaded Baked Potato Pastas

	Dec. 8 2022


	&#60;img width="3438" height="1924" width_o="3438" height_o="1924" data-src="https://freight.cargo.site/t/original/i/c19fc347c219e5fddf475e2f1f3cdb7a9f04cfffa97a714f67fd3adb81005869/WES_EATLA_potatognocchi.png" data-mid="201814873" border="0"  src="https://freight.cargo.site/w/1000/i/c19fc347c219e5fddf475e2f1f3cdb7a9f04cfffa97a714f67fd3adb81005869/WES_EATLA_potatognocchi.png" /&#62;

	
	It’s impossible not to notice specific trends while dining out at restaurants in Los Angeles. But a seemingly singular dish at two places across town?

	From the rise of dry-aged fish to Tulumified dining rooms and the sameness of “cool” restaurant playlists, it’s impossible not to notice specific trends while dining out at restaurants in Los Angeles. It’s rare, though, that a seemingly singular dish appears on the menus at two unrelated — and thematically different — restaurants separated by 20-some-odd miles across a tangle of freeways and busy boulevards.
The humble baked potato and its glorious avalanche of toppings seem to have inspired a duo of dishes on opposite sides of town. At the Southern restaurant Hatchet Hall in Culver City, chef Wes Whitsell serves a “loaded baked potato gnocchi” in a luscious butter- and cheddar-fortified creme fraiche sauce topped with a smattering of crispy lardons and dehydrated potato skins. Meanwhile, at the Midwestern-inflected Agnes in Pasadena, chef Thomas Kalb treats his “loaded potato dumplings” to a whirl of sour cream, bacon bits, cheddar shards, and roasted broccoli florets. To unravel just how culinary coincidences can happen and the part food memories play in recipe development, Eater LA sat down with both chefs to explore the origins and influences behind these two loaded baked potato pastas.

	
</description>
		
	</item>
		
		
	<item>
		<title>PROJECTS</title>
				
		<link>https://weswhitsell.cargo.site/PROJECTS</link>

		<pubDate>Mon, 15 Jan 2024 19:29:39 +0000</pubDate>

		<dc:creator>Chef Wes </dc:creator>

		<guid isPermaLink="true">https://weswhitsell.cargo.site/PROJECTS</guid>

		<description>
	LA
	Irie
	︎ ︎

	
	Consultant Chef

	
&#60;img width="1200" height="779" width_o="1200" height_o="779" data-src="https://freight.cargo.site/t/original/i/20128ded211edf08c2c98c4da6cdb0d17f70627e8fc3901c80e1c8c846eb9e06/PleasureMed-Irie-Food-Ashley-Randall.jpg" data-mid="201838527" border="0"  src="https://freight.cargo.site/w/1000/i/20128ded211edf08c2c98c4da6cdb0d17f70627e8fc3901c80e1c8c846eb9e06/PleasureMed-Irie-Food-Ashley-Randall.jpg" /&#62;
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&#60;img width="667" height="1000" width_o="667" height_o="1000" data-src="https://freight.cargo.site/t/original/i/7f2cab64c18315aaf61f4caad619879c4b35e40faca4bb4c4fe346ba10fe91f1/o-1.jpg" data-mid="201838046" border="0"  src="https://freight.cargo.site/w/667/i/7f2cab64c18315aaf61f4caad619879c4b35e40faca4bb4c4fe346ba10fe91f1/o-1.jpg" /&#62;
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&#60;img width="1333" height="2000" width_o="1333" height_o="2000" data-src="https://freight.cargo.site/t/original/i/c0c6bb862b3e2a2d037389ccf22a95795964bc4a9456dca6dff215a4660c0399/2023_10_20_PleasureMed_010.jpg" data-mid="202248593" border="0"  src="https://freight.cargo.site/w/1000/i/c0c6bb862b3e2a2d037389ccf22a95795964bc4a9456dca6dff215a4660c0399/2023_10_20_PleasureMed_010.jpg" /&#62;


	Chef Wes Sparks Culinary Revolution at Irie
	

Step into the latest culinary frontier at Irie, a high-end cannabis restaurant and lounge in West Hollywood, where Chef Wes has masterfully crafted an elevated menu that transcends the stereotypical munchie food. Inspired by the rich tapestry of the American South and committed to using organic, locally sourced ingredients from California's finest farmers, Irie offers a unique dining experience bathed in natural light and surrounded by lush greenery. Chef Wes, acting as a consultant, has curated a menu that harmonizes perfectly with the cannabis offerings &#38;amp; non-alcoholic beverage menu, truly evolving cannabis culture in West Hollywood.

In the heart of West Hollywood's cannabis renaissance, PleasureMed stands out as a destination consumption lounge, embodying luxury in the world of cannabis. As part of the "Emerald Village," PleasureMed offers 6,500 square feet of botanical bliss, featuring curated cannabis from renowned brands like Apocalypze and Artet spirits. Upstairs at Irie, Chef Wes's Southern-inspired cuisine takes center stage, accompanied by innovative non-alcoholic cocktails and a friendly, knowledgeable staff. The restaurant provides a safe and welcoming space where a designated weed sommelier guides diners in selecting the perfect cannabis pairing.&#38;nbsp;
	

	LA
	Hatchet Hall
	︎ ︎


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	Hatchet Hall is your lively neighborhood restaurant and bar focusing on the simplicity of quality ingredients, relationships to our farmers, and a relaxed good time.


	Hatchet Hall specializes in working relationships with local farmers and purveyors to provide the best quality experience for the table. 
The basis of the restaurant is family — whether it’s your loved ones, farmers, or guests, — we all gather around the same table. The menu changes daily, reflecting the seasons of California. The food is simple; not heavily plated or overdone, finding beauty in sustainability.

	
	TX
	Up On Knox
	

︎ ︎


	Culinary Director

	
&#60;img width="1412" height="1706" width_o="1412" height_o="1706" data-src="https://freight.cargo.site/t/original/i/c65721991a6703e8d1e3ecb6c278db0bf0c5d583edd5f86bb88a9edfb38f0a30/manuella5.PNG.png" data-mid="201814909" border="0"  src="https://freight.cargo.site/w/1000/i/c65721991a6703e8d1e3ecb6c278db0bf0c5d583edd5f86bb88a9edfb38f0a30/manuella5.PNG.png" /&#62;
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This partnership was synonymous with the restaurants vision of sustainability. 


	“We’re representing the change we really want to see,” shared Whitsell. Constantly striving to find local sources to work with as well as utilizing companies that give back to the earth is one of the pillars for which Courseau’s team has always stood firm on. “I feel very lucky to have met Wes, he is the real deal…creative, driven but humble at the same time,” shared Courseau. “He just wants to serve great food prepared with the best ingredients. It sounds simple, but it requires real talent.”“We really seek out those small family farms and try to support them,” Wes says.
	

	LA
	Manuela

	
	Co-Owner / Executive Chef

	
	︎&#38;nbsp; ︎
	
	
	NY
	Soho House&#38;nbsp;

	
	Executive Chef

	
	︎&#38;nbsp; ︎
	
	
	LA
	Osteria La Buca

	
	Executive Chef

	
	︎&#38;nbsp; ︎
	
	
</description>
		
	</item>
		
		
	<item>
		<title>COMMUNITY</title>
				
		<link>https://weswhitsell.cargo.site/COMMUNITY</link>

		<pubDate>Mon, 15 Jan 2024 19:29:40 +0000</pubDate>

		<dc:creator>Chef Wes </dc:creator>

		<guid isPermaLink="true">https://weswhitsell.cargo.site/COMMUNITY</guid>

		<description>comming soon
</description>
		
	</item>
		
		
	<item>
		<title>RECIPES</title>
				
		<link>https://weswhitsell.cargo.site/RECIPES</link>

		<pubDate>Mon, 15 Jan 2024 19:29:41 +0000</pubDate>

		<dc:creator>Chef Wes </dc:creator>

		<guid isPermaLink="true">https://weswhitsell.cargo.site/RECIPES</guid>

		<description>PEEP MY RECIPES

</description>
		
	</item>
		
		
	<item>
		<title>MERCH</title>
				
		<link>https://weswhitsell.cargo.site/MERCH</link>

		<pubDate>Mon, 15 Jan 2024 19:29:41 +0000</pubDate>

		<dc:creator>Chef Wes </dc:creator>

		<guid isPermaLink="true">https://weswhitsell.cargo.site/MERCH</guid>

		<description>coming soon
</description>
		
	</item>
		
		
	<item>
		<title>INDEX</title>
				
		<link>https://weswhitsell.cargo.site/INDEX</link>

		<pubDate>Mon, 15 Jan 2024 19:29:42 +0000</pubDate>

		<dc:creator>Chef Wes </dc:creator>

		<guid isPermaLink="true">https://weswhitsell.cargo.site/INDEX</guid>

		<description>
	︎ 
	ABOUT CHEF WES

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	︎
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	︎
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	︎
	PERSONAL RECIPES&#38;nbsp;- COMING SOON -

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	︎
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</description>
		
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