The Chef

Born and raised in Mobile, Alabama, True attended the University of Mississippi where he began cooking at John Currence’s City Grocery as a part-time job. His experiences at City Grocery sparked his passion for the kitchen and inspired him to enroll at the Culinary Institute of America in Hyde Park, New York. Upon graduation, Chef True stayed in the Big Apple and worked at a number of renowned restaurants in Manhattan including Danube, Bouley, Aquavit, Mesa Grill and Public Restaurant. With this vast knowledge and experience that he gained through his time in New York, Wesley returned to his home state to open TRUE in Mobile with the help of his wife, Bobbi. During his time at TRUE, Chef Wesley was a semi-finalist for the James Beard Award “Best Chef in the South.” Chef True has received recognition in Southern Living, Garden & Gun, and USA Today for his creative take on ingredient driven cuisine.