Featured: Saturday Grand Tasting & Auction
Executive Chef Wes Morton is passionate about two things: food and family. Since joining Art and Soul in March 2011, Wes has used a devoted and dedicated approach to instill a new creativity in the restaurant by applying the discipline and techniques of his classical training to approachable, honest food. Loyal to local farmers and co-ops, the result of his approach is food that is straightforward, paying tribute to his southern roots. His strong sense of family not only resonates in the food he creates, but also in the surrounding environments he is a part of. Father, as he is known as in the restaurant, leads by example. He takes time to share the story of every ingredient and the meaning behind every dish with anyone who may ask.
Morton was raised in Abbeville, LA where he gained an appreciation and respect for food during his favorite family tradition of gathering for lunch every Sunday. His passion led him to the New England Culinary Institute in Montpelier, Vermont where he received the classical training to turn his passion into a career. After graduating, Chef Wes joined the team at Etoile, a Michelin-starred restaurant at Domain Chandon in Napa Valley where he focused on food and wine pairings. Since moving to Washington, DC, he has worked for award-winning restaurants Circle Bistro, Cityzen, and Michel Richard’s Citronelle. As Executive Chef at Againn, Wes explored his unapologetic love for the pig before choosing to lead the team at Art and Soul.