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Wesley Sutton is an experienced culinary professional currently serving as a Sous Chef at Mission Point Resort since August 2021. Prior to this role, Wesley held positions as Assistant Manager at Que Onda Tacos and Tequila and Operations Supervisor at Morrison Healthcare. Wesley's culinary journey began at Charlotte Country Club, where contributions included A La Carte Chef, Banquet Chef, and Cabana Cook from May 2018 to October 2020. Academically, Wesley holds a Bachelor's Degree in Restaurant/Food Services Management and is currently completing an MBA in Hospitality Administration/Management from Johnson & Wales University, with an anticipated graduation date of September 2023.