Originally from Baltimore, Md., Rollie Wesen worked his way through the ranks of New York City restaurants including the Hudson River Club, The Rainbow Room, L'Absinthe, and Gramercy Tavern. He travelled to France and worked at the Michelin 3-star Restaurant Troisgros. He subsequently apprenticed with chefs Tom Colicchio, Waldy Malouf and Rocco DiSpirito, before becoming the executive chef at Jacques Brasserie, a traditional French brasserie on the Upper East Side of Manhattan. He went on to executive chef positions including: DeMarco’s in Nantucket, Mass. and Rivers Restaurant in the boutique hotel The Avalon in Portland, Ore. Most recently, he worked as banquet chef for Hyatt Hotels and Resorts in Denver, Colo.