Wesley Rabalais

Creative, high-volume culinary leader with 15+ years in progressive kitchen leadership. Known for transforming classic dishes through seasonal, locally driven storytelling, operational discipline, and strategic team building. Adept at scaling systems, elevating standards, and leading large brigades in demanding environments—all with a chef’s sense of craft and an operator’s mindset.

One of four chefs in the southeastern United States to hold two Michelin Stars, recognized for excellence in culinary innovation, leadership, and fine-dining execution.

Sous Chef (Reopening Team, 2-Michelin-Star Awarded) at Emeril’s (2023 – Present)

Integral leader in the relaunch of the newly awarded 2 Michelin Stars Emeril’s Restaurant. Overseeing high precision execution, team development, menu refinement, systems, and daily service standards in alignment with Michelin-level expectations.

Sous Chef at Emerils Wine Bar (2023 – Present)

Overseeing high precision execution, team development, menu refinement, systems, and daily service standards in alignment with Michelin-level expectations.

Seasonal Executive Sous Chef at The Harbor View Hotel (2023 – 2024)

Led seasonal kitchen operations during peak volume periods. Managed brigade execution, service standards, and production flow in a fast-paced hospitality environment.

Executive Chef at Laurel Oak (2019-10 – 2020-07)

Led BOH operations for 200+ covers daily plus banquets. Developed seasonal menus with local sourcing, driving media recognition. Managed 46-person team. Maintained 29% food cost. Oversaw purchasing, systems, staffing, quality. Closed permanently due to COVID-19, not due to performance.

Sous Chef at Brennan’s (2017-10 – 2019-10)

Executed brunch (300+ covers), dinner, catering, and private events. Built restaurant-wide inventory system. Oversaw 3 walk-ins for safety, organization. Led brunch expo. Led private event execution

Sous Chef at Kenton’s (2015-11 – 2017-10)

Managed vendor ordering, costing systems, inventory. Created daily specials and seasonal features.

Founder / Executive Chef at Knox Crescent (2014-05 – 2015-11)

Co-developed restaurant concept, menu, sourcing, and operations. Project halted due to investor withdrawal.

Assistant Director / Production Manager at Fresh Food Factory (2013-04 – 2014-04)

Led production of 1,500 daily meals under federal compliance. Managed 45 staff. Directed procurement, logistics, and nutrition software. Integrated farm-to-table initiatives and HR workplace culture.

Associate of Arts in Culinary Arts – Culinary Institute of America (2010)