Chef Wesley Peters is the newest Chef at The 41 Restaurant. With over 20 years of experience in the hospitality industry, Chef Wesley brings with him a wealth of knowledge and passion for both food and guest services.
Early on in his career, his passion and quick learning while under Chef Rudi de Bryn, who was the Head chef of Kelsey’s at the Cullinan Hotel in Cape Town at the time, landed him a Commis position under that same Chef’s new restaurant, Stardust.
While at Stardust, Chef Wesley also attended the Cape Town Hotel School, Granger Bay, where he earned a diploma in Professional Cooking. As top of his class, he was selected for a training program in Scotland under Chef Pete Gottgens, and the Wessex Hotel in Bournemouth, England.
Chef Wesley’s career eventually brought him back to Cape Town in 2007, where he took up a position with Chef/Owner P.J Lakay of Chicolate restaurant in Loop street. There, he refined his craft in the art of fine dining, expanding his palate. Amongst other techniques, Chef Wesley also learnt classic French fine dining techniques with stocks and sauces, and Asian cuisine which he later started to fuse with the classic French.
End of 2007 he took up a Senior Chef de Partie role at Zevenwacht wine estate, where he met his mentor Andre Brink (the General Manager of Bay group).
At the age of only 28, Chef Wesley got his first Head Chef position at Cape Town Lodge. Back to Zevenwacht in 2011 as Executive Chef, he studied further and developed his skills and knowledge in molecular gastronomy as well as an understanding of how ingredients develop and change on a molecular level. This knowledge quest eventually lead to him authoring The Pernod Ricard Whiskey Brand pairing Book, a book he designed for chefs who want to pair whiskey’s with food.
Chef Wesley started his new culinary journey at The 41 in April 2019, succeeding Chef Aristotle (2016-2019).