Chef Wesley Young

Born and bred in East Vancouver, he worked in his parents’ green grocer, where food was central to
everything in their lives. After completing his culinary training at Malaspina University College and
Vancouver Community College, he earned his stripes working with the Four Seasons. In 2005, Wesley
moved to London and joined critically acclaimed Tom Aikens in London. He then returned to Canada and
worked at Montreal’s 357c before coming home to Vancouver at the award-winning West. In 2009,
Wesley further developed his love for the 100-mile movement at sustainable seafood champion C
Restaurant, as Sous Chef. In 2013, he lead the brigade at Wildebeest as executive chef. Now with
PiDGiN, he has evolved into a calm and industry respected teacher.