Chef Wesley Young

Born and bred in Vancouver, Wesley spent his early childhood in the kitchens of commercial drive family restaurants. 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 award-winning West, where he worked under Chef David Gunawan. 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, leading his team with a confidence that will push the award-winning PiDGiN to its next level.