Wesley Turnage CEC CCE CCA FMP
Senior Manager, Culinary Planning
Erlanger Health System
Chef Wesley has since his childhood in rural Mississippi, had an affinity for the culinary arts. He decided to pursue his passion after he began his career working as a line cook at an upscale restaurant on the Oxford, Mississippi town square.
He then attended the prestigious New England Culinary Institute in Essex Junction, Vermont. While enrolled he completed two internships one at the Biltmore Estate in Asheville, NC and the second at LeBrea Bakery in Los Angeles, CA.
After graduation he accepted the position of Sous Chef at Chez Phillipe inside the historic Peabody hotel in downtown Memphis Tennessee. While at Chez Phillipe he continued his learning under the direction of Maitres de Cuisinier, Chef Jose Guiterrez.
From there, Chef Turnage has worked as an Executive Chef or Food and Beverage Director in many different facets of food services from hotels, resorts, private clubs, restaurant ownership, healthcare, and education.
Chef Turnage is a proud husband and father of four who enjoys the outdoors, camping, hunting, hiking, and family time.