UL Lafayette Dining Services chef named “Best of Louisiana”

Executive Chef Wesley Turnage of University of Louisiana Lafayette Dining Services by Sodexo is named one of the “Best Chefs of Louisiana 2017” by the American Culinary Federation of New Orleans (ACFNO).

“We’re very proud of Chef Wes who has brought leadership and innovation to our culinary team. He has enhanced our dining and catering services alike,” said Grey Bekurs, Director of Real Estate at University of Louisiana at Lafayette.

Chef Turnage was selected based on his recipe submitted for "A Celebration of Louisiana" featuring bayou rum brined/pan seared bone in pork chop with sides of Louisiana sweet potatoes, wilted local arugula, crispy leek and fresh herb salad, and quick green tomato pepper-jelly glaze.

As a “Best Chef,” Turnage will participate in a fundraiser on April 11 at New Orleans Lake Front Airport hosted by the ACFNO and We Hear Veterans to raise funds that provide culinary scholarships to chefs and to support local veterans. Winning dishes will be showcased during the event.

"I am so honored to be recognized with this amazing group of chefs,” said Executive Chef Wesley Turnage CEC, CCE, CCA, FMP. “Thank you to the ACFNO for putting together such a great event to promote food and community in the great state of Louisiana."

Since childhood in rural Mississippi, Chef Turnage had an affinity for culinary arts. He began as a line cook at an upscale restaurant on the Oxford Mississippi town square then attended the prestigious New England Culinary Institute in Essex Junction, Vermont.

While enrolled at New England Culinary Institute, he completed two internships at the Biltmore Estate and LeBrea Bakery. After graduating, he took the position of sous chef at Chez Phillipe inside the historic Peabody hotel in downtown Memphis Tennessee. There he continued his learning under the direction of Maitres de Cuisiniers Chef Jose Guiterrez.

His career advanced serving as executive chef at the Oxford University Club in Oxford, Mississippi and then many high level culinary positions in food service from hotels, resorts, private clubs, restaurant ownership, healthcare, and education.

As executive chef with Sodexo at the University of Louisiana at Lafayette, Chef Turnage highlights authentic Cajun experience and local ingredients.

“I am attracted to the colorful culture and deep rich culinary heritage of Acadiana,” said Chef Turnage. “In fact, we have started to include the Certified Ragin Cajun products into our menus and offerings for students.”