#25 - Chef Wesley Grubbs of Chapman's Eat Market - a podcast by Ray Chmielecki

On this episode of the Spoon Mob Podcast, Chapman's Eat Market's chef de cuisine Wesley Grubbs joins the podcast to chat about looking up to his cousin, dropping out of culinary school, chef Walter Robinson displaying the possibilities of food, moving to Charleston South Carolina, working as a traveling ship builder, almost blowing the interview with chef Sean Brock, his time working at Husk, becoming the restaurant's butcher, being promoted to the cdc of Minero, teaching himself how to make tacos, helping chef BJ Lieberman with his pop up in Columbus, helping open Chapman's Eat Market, what he likes about Columbus, what he wishes Columbus had, how the "A Week In The South" menu came together, what it's like working with his girlfriend daily, becoming a Columbus Crew season ticket holder, future plans, and more before answering the "burning grill" questions and becoming the first chef to leave behind a question for the next guest on Chefs & Guests! For more on chef Wesley Grubbs, visit spoonmob.com/wesleygrubbs and follow him on Instagram @wesleygrubbs & @eatchapmans. Visit eatchapmans.com for menu details and reservations. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.

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