our team

Wesley True
Executive Chef

Born and raised in Mobile, Wesley left Mobile to attend Ole Miss, near the end of his fourth year there he decided to pursue a career in Culinary Arts. He enrolled at the Culinary Institute of America in Hyde Park, New York. While he was there he did his externship in Manhattan, where his love for fine dining was born.

Upon graduation he moved to Manhattan to learn his trade in some of the finest establishments in the world. He began at Chef Marcus Samuelsson's Aquavit. From there he moved to Bouley. It was there he was most influenced by their creative chef César Rammirez, now owner of his own establishment, and current executive chef Rudy Contreras. Wesley, in fact, got his first taste of the business side of fine dining when he assisted Contreras in opening an Upper West Side resturaunt for investors. He also did stints as sous chef at Gorden Ramsey's, Mesa Grille, and Brad Farmerie's Public.

After his 7 years in New York, Wesley has moved back home to open TRUE. He brings with him experiences and techniques learned in some of Manhattan's finest restaurants and he combines them with his own unique twist on a contemporary French style.