A native of Louisiana, Executive Chef Wes Morton is no stranger to comfort food, and returns to Washington DC to interpret his passion for fresh, local produce with a British influence.
After having worked at some of the fine kitchens of Washington DC such as Citronelle and CityZen, Morton took some time to explore other parts of the country, expanding his culinary horizons with a special focus on fresh, local ingredients. He staged at Thomas Keller’s world-renowned French Laundry in California, and also worked at other well-known establishments including The Ritz-Carlton, Half Moon Bay. Chef Morton was the Executive Chef of Alden Hotel in Houston, TX and received glowing reviews including four out of five stars from the Houston Chronicle in 2008, and further recognition as one of the Best New Restaurants in America by John Mariani in Esquire for the hotel’s restaurant *17.
For AGAINN, Morton explored Pennsylvania and Shenondoah Valley family farms, searching for the highest quality products to be featured, and also spent time in London where he got inspired for many of the items featured on the menu.