About

Wesley Bernard’s love affair with the Maritimes began at just three years old, when his Nana and Papa would whisk him away for summers at their cottage on the coast of Charlottetown. The days were jam-packed with foraging for chanterelle mushrooms, picking berries, clam digging and even deep sea fishing. Some days, they would stroll down to the harbour and chat with the lobster fisherman. It was there that Chef Wesley’s deep appreciation for the terroir and merroir of the region took shape.

Chef Wesley has spent his entire career striving to emulate the East Coast’s style of hospitality; and finding joy in his ability to provide for people through food. He began cooking alongside his family at just five years old, and as soon as he was old enough to work he started washing dishes at Zellers’ retro diner. After graduating from Humber College’s culinary management program in 2011, Chef Wesley moved to London, England for an apprenticeship and spent several months working for Hilton’s group of hotels. By the time he turned 21, Chef Wesley decided he was ready to take his career to the next level, and that’s where Oliver & Bonacini Hospitality came in.

For five years, Chef Wesley honed his skills at a variety of Oliver & Bonacini event venues across Ontario. From working as Chef de Partie at the newly opened Malaparte at TIFF Bell Lightbox to Windermere House in Muskoka to The Westin Trillium House in Blue Mountain, Chef Wesley cooked for everything from film festival galas to lakeside weddings to corporate retreats. After being promoted to Sous Chef, Chef Wesley continued his tour of O&B event venues, including stints at Toronto Region Board of Trade and Arcadian Court. Throughout his tenure, he found strong mentors in both Corporate Executive Chef Anthony Walsh and Corporate Events Chef Jamie Meireles.

By 2017, Chef Wesley was ready to spread his wings and try something new. He joined the team at The Drake and helped oversee The Drake Commissary as Executive Sous Chef, spending more than three years leading and training young cooks. In 2019, he was awarded Top 30 Under 30 honours by the Ontario Hostelry Institute, recognizing his strong leadership and ability to inspire and rally his team.

When COVID hit and sent the hospitality industry into lockdown, Chef Wesley was forced to reflect on where he wanted to take his career. He felt the East Coast was calling, and he made the leap out to Cape Breton to drive the culinary program at L’Abri, a café, restaurant and bar situated along the breathtaking Cabot Trail. Months later, Chef Wesley reconnected with Chef Anthony Walsh to discuss new opportunities at Queen’s Marque. They both concluded that Chef Wesley would be perfectly suited to take the lead at Daryâ, bringing his curiosity and love for Lebanese, Moroccan, and Turkish cooking (just to name a few) to the forefront.

Collaborating closely with Chef Walsh and District Executive Chef Steven Kwon, the trio has integrated a wide variety of flavours and techniques to represent a vibrant cross-section of Eastern Mediterranean countries. Balancing an adventurous and playful approach with culinary integrity and cultural respect, Chef Wesley is excited to apply his own thoughtful research and personal travel experiences to Daryâ’s menu and transport guests through his cooking.

Although Chef Wesley loves to spend his days off cooking for friends and family, he does manage to carve out time for running, biking and swimming in the ocean. When he’s not enjoying the great outdoors, you may find him back in the kitchen experimenting with fermentation and preservation, or diving into a good book.