1. Wesley Wobles - wesley.wobles@gmail.com +33.68.66.81.446 +1.347.321.4805
wesleywoblesfood.com redvelvetbakeshop.com
Education: Diploma in Culinary Arts Le Cordon Bleu, Portland Oregon 1998-1999
Owner 2010-Current WESLEY WOBLES FOOD Paris, FR
Executive Chef/Consultant 2010-Current Le Ballon Vert Paris, FR
Private Chef 2007-2009 Southampton, NY
• Plan and prepare spa-type cuisine for frequent dinner parties and high society functions.
Executive Chef 2007 Au Caveau Montpensier Paris, France
• Created New York City style menu. Designed specialty cocktail and tea menus
• Food costing, staff training, plate presentation. Created kitchen operation and employee manuals
Private Caterer & Event Planner 2004-present NYC
• Organization of all aspects of event planning which include; weddings, corporate parties (in
excess of 250 people), holiday themed children’s parties, intimate dinners, and fashion shows
Executive Chef 2004 Café Del Mar NYC
• Assisted in design of kitchen as well as dining room and sushi bar. Created opening menus
• Managed a staff of 15 cooks. Trained front of the house in food, wine and service
Executive Chef 2003 Porters Restaurant NYC
• Italian style bistro, specializing in homemade pasta and Mediterranean style seafood dishes
Executive Chef 2001-2003 Sugar Hill Bistro NYC
• Upscale Caribbean style restaurant with French influences
• Featured in national and local periodicals as an “up and coming” executive chef
Executive Chef 2001 Siren Restaurant NYC
• Revamped menu and implemented an innovative culinary experience at this ailing downtown
restaurant, bringing it once again back to life
Executive Chef 2000-2001 Butta Cup Lounge BK
• Designed and executed menu for new restaurant with an Asian Soul theme
• Catered to a diverse community. The place quickly became a neighborhood favorite
Sous Chef 1999 Three-Clock Inn South Londonderry, VT
• Mastered the art of butchery; whole spring lamb, suckling pig, rabbit
• Worked closely with local farmers, planned wedding and catering events, prepared daily specials
and tasting menus
