Brian Weselby is the corporate chef for Forbes Mill Steakhouse.

 

Previously he was the corporate chef for Tavistock Restaurants, LLC, overseeing the menus and chefs for six restaurant concepts, including: California Café, Napa Valley Grille, and Blackhawk Grille.

Born and raised on a farm in England, Chef Weselby grew vegetables on the family's one-acre garden. He learned to cook from his aunt, making bread and meringues from early stages of life before graduating from Plymouth Catering College.

After working at several Michelin-starred restaurants in England and France, he settled in California, and has been the executive chef at the Lion and Compass in Sunnyvale, Biers Brasserie in San Jose, and Le Mouton Noir in Saratoga.

Destiny Bay produces luxury quality Cabernet based wines on Waiheki Island. These are cult status wines of extraordinary power and balance, and are almost exclusively available to serious collectors. This is a fabulous opportunity to try one of the rarest jewels of the wine world. Join us with U.S. distributor Dr. Mark Feldman for a very special eveing of food, wine and discovery.