began his culinary career of Clearwater's Pepper Mill Restaurant in 1991 after graduating from Johnson & Wales University in Providence, Rhode Island. Due to the kindness of one of its patrons, Chef Ponte studied culinary arts in Paris at the Cordon Bleu, France's iconic culinary institute. Ponte achieved his degree at the top of his class and, upon graduation, was hired as an apprentice at the famed Taillevent, also in Paris.
it all began in Bozeman Montana making salsa with 'Hot momma's salsa'. Shortly after he landed his first cook job at Dellas after Dark. From there he was pushed to work with the best, passing through kitchens from 'Highlands bar & Grill' in Birmingham to Asador Etxebarri in Spain, though most proudly at Pulinos under chef Nate Appleman in Manhattan. These influences led Wesley to understand the drive and desire necessary to do great things, in and out of the kitchen. He prides himself on leading and being part of a serious, strong, dedicated team driven toward constant growth and betterment. All while maintaining a smile. Out of the kitchen Chef Wes loves Korean bath houses and hiking in the mountains, though he doesn't often enjoy either.
started his career in 2005 cooking in New York Cities dining scene. His most impactful experience was working under Doug Psaltis at Country in NYC. Along with learning a great deal of cooking techniques Doug taught him the importance of always being organized and prepared for any situation in the kitchen. Anthony greatly enjoys passing on the knowledge that he's learned from New York to Florida with others.
Photography by R. Archambault