Chef John Duncan Wesley aged 59, passed away Friday September 24, 2021, from COVID-19 complications at St. Vincent's Hospital. John was born in Toledo on December 2, 1961, to Mary Lee Duncan Wesley and Dr. John Ross Wesley. He grew up in Sylvania, Ohio, and moved with his family to Waterloo, Belgium, where he attended the International School. Upon returning to the USA, John graduated from Andover High School in West Bloomfield, Michigan.
After graduation, John worked at Boyne Mountain Ski resort with his mentor, Chef Bill Earley. It was here that John fell in love with the culinary world. He graduated from the prestigious Culinary Institute of America in Hyde Park, NY, in 1984. During his externship at the CIA, John worked for renowned Chef Susan Spicer at Savior Faire in New Orleans.
After moving back to Toledo, Chef John also became a certified Meat Cutter. In 1985, John moved to the western suburbs of Detroit and became Chef de Cuisine for Restaurant Duglass. He then opened Ristorante di Modesta as Chef, and in September 1985 was named one of the rising top chefs of Detroit. John returned to the Toledo area as chef de cuisine at Fifi's Restaurant and became executive chef at Maumee Wines with his childhood friend, Bill Foster. Winemaker dinners featuring winery owners from around the world became a staple of his repertoire.
In 1991, John opened JDWesley's Bistro. It was here that his reputation really began to take off. Catering to fine dining and exceptional wine in a casual open-kitchen concept was his passion. He held court with his favorite menus, winemaker dinners, Nouveau Beaujolais, and Mardi Gras parties with a "chef water" in his hand as JDWesley's became one of the most well-known fine dining experiences in the Toledo area. Chef John was especially proud to re-open Encore in the same space 9 years after closing JDWesley's. All of his children spent time in the restaurants with their father, learning kitchen skills from a young age.
Disabling spinal problems caused Chef John to retire, followed eventually by kidney disease, but John still loved passing his set of culinary skills on to new students and continued to volunteer his knowledge and passion. He championed new culinary ideas with fusion cuisine after travelling abroad, an exceptional wines-by-the-glass program, daily changing menus, local produce, local meats/game, and a chef's garden.
He is survived by John Wesley (Tara) of Upper Arlington, Ohio, Ian Wesley and Duncan Wesley of Perrysburg, Ohio (and their Mother, Rachel Wesley), Evelyn Wesley and Jack Wesley of Toledo, Ohio (and their Mother, Wendy Wesley); his sister, Susan Lesperance; nieces, Alexis, Jillian, Meagan Lesperance, and Caitlin Looman. His dear friend and kidney donor, Katrina Iott; and uncle, Bill Earley also survive him.
He was predeceased by his mother, Mary Lee Allan and the late Skip Allan; and his father, Dr. John Wesley, MD and the late Carol Wesley.
Friends and family will be received Sunday, October 3, 2021 from 2-6 p.m. at Witzler-Shank-Walker Funeral Home, 222 E. South Boundary Street, Perrysburg (419-874-3133) where funeral services will be held Monday, October 4, 2021 at 11 a.m. Donations for Chef John's final expenses and for the education of his younger children can be made through Chef John Wesley Memorial-Educational account at Huntington Bank or through a GoFundMe account: https://www.gofundme.com/chef-john-wesley-memorialeducation-fund. Condolences may be made online to the family at www.walkerfuneralhomes.com.
"If you like home cooking, eat at home" Chef John Wesley
(News Story)
By Mark Zaborney
Blade Staff Writer
John Duncan Wesley, a Toledo chef whose French-inflected cuisine for decades drew diners to his namesake restaurants and to establishments where he ran the kitchen, died Friday in Mercy Health St. Vincent Medical Center. He was 59.
He developed complications from coronavirus, his son Duncan Wesley said. Spine problems brought about a disability retirement more than a decade ago. More recently, kidney disease led to his receiving a transplant.
He still imagined culinary outlets - maybe via a food truck. He made candies for friends and family and got into baking.
"He always wanted to do something else," his son said.
Mr. Wesley's last restaurant in 2009-10 was Encore By J.D. Wesley at 5333 Monroe St., the same spot where for a decade starting in 1991, he operated J.D. Wesley's Bistro. He'd planned a quiet reopening for about 50 guests, wrote Barbara Hendel, The Blade's society editor, but instead, more than 200 packed the place - and made their way through 80 pounds of beef tenderloin and 60 pounds of sea scallops.
The Blade gave the restaurant four stars and, in a 2010 summary of its review, said, "With one of Toledo's best known chefs running the show, Encore has a lot to live up to, and it succeeds."
"He loved J.D. Wesley's. It was his sandbox," former wife Wendy Wesley said. "He kind of wanted to go back home in a way."
Mr. Wesley attracted attention in 1989 as chef at Maumee Wines in Parkway Plaza, invited to the role by childhood friend Bill Foster. Mary Alice Powell, then The Blade's food editor, wrote that Mr. Wesley was putting the venue "on the map as an outstanding French restaurant in northwest Ohio."
Wine Spectator magazine identified Maumee Wines among only three Ohio restaurants and a private club where an outstanding choice of wine matched an outstanding menu.
He also was known for creating and printing a different menu daily, having a chef garden, and using local farmers' produce. He was among the first in the area to have an open kitchen.
"The business is a bit of theatrics," said former wife Rachel Wesley. "That was him. He loved making sure everyone knew what was going on. He had an artist mentality, and food was his medium. So many other chefs got their start working for him. He liked to teach."
Son Ian said: "He was demanding, but also a genius."
In between J.D. Wesley's and Encore, Mr. Wesley had chef duties at Avenue Bistro, Rouge Bistro, Basin Street Grille, and Mancy's restaurants.
He was born Dec. 2, 1961, to Mary Lee and Dr. John Wesley. Mr. Wesley developed his taste for French cuisine when his stepfather's job resulted in the family's move to Belgium. He was a graduate of Andover High School in Bloomfield Hills, Mich., and the Culinary Institute of America in Hyde Park, N.Y.
He worked in New Orleans and later for a well-known southeast Michigan chef and restaurateur before opening his own restaurant in suburban Detroit.
He was formerly married to Rachel Alteneder Wesley and Wendy Childers Wesley.
Surviving are his sons, John, Ian, Duncan, and Jack Wesley; daughter, Evelyn Wesley, and sister, Susan Lesperance.
Friends and family will be received from 2-6 p.m. Sunday at Witzler-Shank-Walker Funeral Home, Perrysburg, where funeral services will begin at 11 a.m. Monday.
Published by The Blade on Sep. 30, 2021.
After graduation, John worked at Boyne Mountain Ski resort with his mentor, Chef Bill Earley. It was here that John fell in love with the culinary world. He graduated from the prestigious Culinary Institute of America in Hyde Park, NY, in 1984. During his externship at the CIA, John worked for renowned Chef Susan Spicer at Savior Faire in New Orleans.
After moving back to Toledo, Chef John also became a certified Meat Cutter. In 1985, John moved to the western suburbs of Detroit and became Chef de Cuisine for Restaurant Duglass. He then opened Ristorante di Modesta as Chef, and in September 1985 was named one of the rising top chefs of Detroit. John returned to the Toledo area as chef de cuisine at Fifi's Restaurant and became executive chef at Maumee Wines with his childhood friend, Bill Foster. Winemaker dinners featuring winery owners from around the world became a staple of his repertoire.
In 1991, John opened JDWesley's Bistro. It was here that his reputation really began to take off. Catering to fine dining and exceptional wine in a casual open-kitchen concept was his passion. He held court with his favorite menus, winemaker dinners, Nouveau Beaujolais, and Mardi Gras parties with a "chef water" in his hand as JDWesley's became one of the most well-known fine dining experiences in the Toledo area. Chef John was especially proud to re-open Encore in the same space 9 years after closing JDWesley's. All of his children spent time in the restaurants with their father, learning kitchen skills from a young age.
Disabling spinal problems caused Chef John to retire, followed eventually by kidney disease, but John still loved passing his set of culinary skills on to new students and continued to volunteer his knowledge and passion. He championed new culinary ideas with fusion cuisine after travelling abroad, an exceptional wines-by-the-glass program, daily changing menus, local produce, local meats/game, and a chef's garden.
He is survived by John Wesley (Tara) of Upper Arlington, Ohio, Ian Wesley and Duncan Wesley of Perrysburg, Ohio (and their Mother, Rachel Wesley), Evelyn Wesley and Jack Wesley of Toledo, Ohio (and their Mother, Wendy Wesley); his sister, Susan Lesperance; nieces, Alexis, Jillian, Meagan Lesperance, and Caitlin Looman. His dear friend and kidney donor, Katrina Iott; and uncle, Bill Earley also survive him.
He was predeceased by his mother, Mary Lee Allan and the late Skip Allan; and his father, Dr. John Wesley, MD and the late Carol Wesley.
Friends and family will be received Sunday, October 3, 2021 from 2-6 p.m. at Witzler-Shank-Walker Funeral Home, 222 E. South Boundary Street, Perrysburg (419-874-3133) where funeral services will be held Monday, October 4, 2021 at 11 a.m. Donations for Chef John's final expenses and for the education of his younger children can be made through Chef John Wesley Memorial-Educational account at Huntington Bank or through a GoFundMe account: https://www.gofundme.com/chef-john-wesley-memorialeducation-fund. Condolences may be made online to the family at www.walkerfuneralhomes.com.
"If you like home cooking, eat at home" Chef John Wesley
(News Story)
By Mark Zaborney
Blade Staff Writer
John Duncan Wesley, a Toledo chef whose French-inflected cuisine for decades drew diners to his namesake restaurants and to establishments where he ran the kitchen, died Friday in Mercy Health St. Vincent Medical Center. He was 59.
He developed complications from coronavirus, his son Duncan Wesley said. Spine problems brought about a disability retirement more than a decade ago. More recently, kidney disease led to his receiving a transplant.
He still imagined culinary outlets - maybe via a food truck. He made candies for friends and family and got into baking.
"He always wanted to do something else," his son said.
Mr. Wesley's last restaurant in 2009-10 was Encore By J.D. Wesley at 5333 Monroe St., the same spot where for a decade starting in 1991, he operated J.D. Wesley's Bistro. He'd planned a quiet reopening for about 50 guests, wrote Barbara Hendel, The Blade's society editor, but instead, more than 200 packed the place - and made their way through 80 pounds of beef tenderloin and 60 pounds of sea scallops.
The Blade gave the restaurant four stars and, in a 2010 summary of its review, said, "With one of Toledo's best known chefs running the show, Encore has a lot to live up to, and it succeeds."
"He loved J.D. Wesley's. It was his sandbox," former wife Wendy Wesley said. "He kind of wanted to go back home in a way."
Mr. Wesley attracted attention in 1989 as chef at Maumee Wines in Parkway Plaza, invited to the role by childhood friend Bill Foster. Mary Alice Powell, then The Blade's food editor, wrote that Mr. Wesley was putting the venue "on the map as an outstanding French restaurant in northwest Ohio."
Wine Spectator magazine identified Maumee Wines among only three Ohio restaurants and a private club where an outstanding choice of wine matched an outstanding menu.
He also was known for creating and printing a different menu daily, having a chef garden, and using local farmers' produce. He was among the first in the area to have an open kitchen.
"The business is a bit of theatrics," said former wife Rachel Wesley. "That was him. He loved making sure everyone knew what was going on. He had an artist mentality, and food was his medium. So many other chefs got their start working for him. He liked to teach."
Son Ian said: "He was demanding, but also a genius."
In between J.D. Wesley's and Encore, Mr. Wesley had chef duties at Avenue Bistro, Rouge Bistro, Basin Street Grille, and Mancy's restaurants.
He was born Dec. 2, 1961, to Mary Lee and Dr. John Wesley. Mr. Wesley developed his taste for French cuisine when his stepfather's job resulted in the family's move to Belgium. He was a graduate of Andover High School in Bloomfield Hills, Mich., and the Culinary Institute of America in Hyde Park, N.Y.
He worked in New Orleans and later for a well-known southeast Michigan chef and restaurateur before opening his own restaurant in suburban Detroit.
He was formerly married to Rachel Alteneder Wesley and Wendy Childers Wesley.
Surviving are his sons, John, Ian, Duncan, and Jack Wesley; daughter, Evelyn Wesley, and sister, Susan Lesperance.
Friends and family will be received from 2-6 p.m. Sunday at Witzler-Shank-Walker Funeral Home, Perrysburg, where funeral services will begin at 11 a.m. Monday.
Published by The Blade on Sep. 30, 2021.
Chef John Duncan Wesley aged 59, passed away Friday September 24, 2021, from COVID-19 complications at St. Vincent's Hospital. John was born in Toledo on December 2, 1961, to Mary Lee Duncan Wesley and Dr. John Ross Wesley. He grew up in Sylvania, Ohio, and moved with his family to Waterloo, Belgium, where he attended the International School. Upon returning to the USA, John graduated from Andover High School in West Bloomfield, Michigan.
After graduation, John worked at Boyne Mountain Ski resort with his mentor, Chef Bill Earley. It was here that John fell in love with the culinary world. He graduated from the prestigious Culinary Institute of America in Hyde Park, NY, in 1984. During his externship at the CIA, John worked for renowned Chef Susan Spicer at Savior Faire in New Orleans.
After moving back to Toledo, Chef John also became a certified Meat Cutter. In 1985, John moved to the western suburbs of Detroit and became Chef de Cuisine for Restaurant Duglass. He then opened Ristorante di Modesta as Chef, and in September 1985 was named one of the rising top chefs of Detroit. John returned to the Toledo area as chef de cuisine at Fifi's Restaurant and became executive chef at Maumee Wines with his childhood friend, Bill Foster. Winemaker dinners featuring winery owners from around the world became a staple of his repertoire.
In 1991, John opened JDWesley's Bistro. It was here that his reputation really began to take off. Catering to fine dining and exceptional wine in a casual open-kitchen concept was his passion. He held court with his favorite menus, winemaker dinners, Nouveau Beaujolais, and Mardi Gras parties with a "chef water" in his hand as JDWesley's became one of the most well-known fine dining experiences in the Toledo area. Chef John was especially proud to re-open Encore in the same space 9 years after closing JDWesley's. All of his children spent time in the restaurants with their father, learning kitchen skills from a young age.
Disabling spinal problems caused Chef John to retire, followed eventually by kidney disease, but John still loved passing his set of culinary skills on to new students and continued to volunteer his knowledge and passion. He championed new culinary ideas with fusion cuisine after travelling abroad, an exceptional wines-by-the-glass program, daily changing menus, local produce, local meats/game, and a chef's garden.
He is survived by John Wesley (Tara) of Upper Arlington, Ohio, Ian Wesley and Duncan Wesley of Perrysburg, Ohio (and their Mother, Rachel Wesley), Evelyn Wesley and Jack Wesley of Toledo, Ohio (and their Mother, Wendy Wesley); his sister, Susan Lesperance; nieces, Alexis, Jillian, Meagan Lesperance, and Caitlin Looman. His dear friend and kidney donor, Katrina Iott; and uncle, Bill Earley also survive him.
He was predeceased by his mother, Mary Lee Allan and the late Skip Allan; and his father, Dr. John Wesley, MD and the late Carol Wesley.
Friends and family will be received Sunday, October 3, 2021 from 2-6 p.m. at Witzler-Shank-Walker Funeral Home, 222 E. South Boundary Street, Perrysburg (419-874-3133) where funeral services will be held Monday, October 4, 2021 at 11 a.m. Donations for Chef John's final expenses and for the education of his younger children can be made through Chef John Wesley Memorial-Educational account at Huntington Bank or through a GoFundMe account: https://www.gofundme.com/chef-john-wesley-memorialeducation-fund. Condolences may be made online to the family at www.walkerfuneralhomes.com.
"If you like home cooking, eat at home" Chef John Wesley
(News Story)
By Mark Zaborney
Blade Staff Writer
John Duncan Wesley, a Toledo chef whose French-inflected cuisine for decades drew diners to his namesake restaurants and to establishments where he ran the kitchen, died Friday in Mercy Health St. Vincent Medical Center. He was 59.
He developed complications from coronavirus, his son Duncan Wesley said. Spine problems brought about a disability retirement more than a decade ago. More recently, kidney disease led to his receiving a transplant.
He still imagined culinary outlets - maybe via a food truck. He made candies for friends and family and got into baking.
"He always wanted to do something else," his son said.
Mr. Wesley's last restaurant in 2009-10 was Encore By J.D. Wesley at 5333 Monroe St., the same spot where for a decade starting in 1991, he operated J.D. Wesley's Bistro. He'd planned a quiet reopening for about 50 guests, wrote Barbara Hendel, The Blade's society editor, but instead, more than 200 packed the place - and made their way through 80 pounds of beef tenderloin and 60 pounds of sea scallops.
The Blade gave the restaurant four stars and, in a 2010 summary of its review, said, "With one of Toledo's best known chefs running the show, Encore has a lot to live up to, and it succeeds."
"He loved J.D. Wesley's. It was his sandbox," former wife Wendy Wesley said. "He kind of wanted to go back home in a way."
Mr. Wesley attracted attention in 1989 as chef at Maumee Wines in Parkway Plaza, invited to the role by childhood friend Bill Foster. Mary Alice Powell, then The Blade's food editor, wrote that Mr. Wesley was putting the venue "on the map as an outstanding French restaurant in northwest Ohio."
Wine Spectator magazine identified Maumee Wines among only three Ohio restaurants and a private club where an outstanding choice of wine matched an outstanding menu.
He also was known for creating and printing a different menu daily, having a chef garden, and using local farmers' produce. He was among the first in the area to have an open kitchen.
"The business is a bit of theatrics," said former wife Rachel Wesley. "That was him. He loved making sure everyone knew what was going on. He had an artist mentality, and food was his medium. So many other chefs got their start working for him. He liked to teach."
Son Ian said: "He was demanding, but also a genius."
In between J.D. Wesley's and Encore, Mr. Wesley had chef duties at Avenue Bistro, Rouge Bistro, Basin Street Grille, and Mancy's restaurants.
He was born Dec. 2, 1961, to Mary Lee and Dr. John Wesley. Mr. Wesley developed his taste for French cuisine when his stepfather's job resulted in the family's move to Belgium. He was a graduate of Andover High School in Bloomfield Hills, Mich., and the Culinary Institute of America in Hyde Park, N.Y.
He worked in New Orleans and later for a well-known southeast Michigan chef and restaurateur before opening his own restaurant in suburban Detroit.
He was formerly married to Rachel Alteneder Wesley and Wendy Childers Wesley.
Surviving are his sons, John, Ian, Duncan, and Jack Wesley; daughter, Evelyn Wesley, and sister, Susan Lesperance.
Friends and family will be received from 2-6 p.m. Sunday at Witzler-Shank-Walker Funeral Home, Perrysburg, where funeral services will begin at 11 a.m. Monday.
Published by The Blade on Sep. 30, 2021.
After graduation, John worked at Boyne Mountain Ski resort with his mentor, Chef Bill Earley. It was here that John fell in love with the culinary world. He graduated from the prestigious Culinary Institute of America in Hyde Park, NY, in 1984. During his externship at the CIA, John worked for renowned Chef Susan Spicer at Savior Faire in New Orleans.
After moving back to Toledo, Chef John also became a certified Meat Cutter. In 1985, John moved to the western suburbs of Detroit and became Chef de Cuisine for Restaurant Duglass. He then opened Ristorante di Modesta as Chef, and in September 1985 was named one of the rising top chefs of Detroit. John returned to the Toledo area as chef de cuisine at Fifi's Restaurant and became executive chef at Maumee Wines with his childhood friend, Bill Foster. Winemaker dinners featuring winery owners from around the world became a staple of his repertoire.
In 1991, John opened JDWesley's Bistro. It was here that his reputation really began to take off. Catering to fine dining and exceptional wine in a casual open-kitchen concept was his passion. He held court with his favorite menus, winemaker dinners, Nouveau Beaujolais, and Mardi Gras parties with a "chef water" in his hand as JDWesley's became one of the most well-known fine dining experiences in the Toledo area. Chef John was especially proud to re-open Encore in the same space 9 years after closing JDWesley's. All of his children spent time in the restaurants with their father, learning kitchen skills from a young age.
Disabling spinal problems caused Chef John to retire, followed eventually by kidney disease, but John still loved passing his set of culinary skills on to new students and continued to volunteer his knowledge and passion. He championed new culinary ideas with fusion cuisine after travelling abroad, an exceptional wines-by-the-glass program, daily changing menus, local produce, local meats/game, and a chef's garden.
He is survived by John Wesley (Tara) of Upper Arlington, Ohio, Ian Wesley and Duncan Wesley of Perrysburg, Ohio (and their Mother, Rachel Wesley), Evelyn Wesley and Jack Wesley of Toledo, Ohio (and their Mother, Wendy Wesley); his sister, Susan Lesperance; nieces, Alexis, Jillian, Meagan Lesperance, and Caitlin Looman. His dear friend and kidney donor, Katrina Iott; and uncle, Bill Earley also survive him.
He was predeceased by his mother, Mary Lee Allan and the late Skip Allan; and his father, Dr. John Wesley, MD and the late Carol Wesley.
Friends and family will be received Sunday, October 3, 2021 from 2-6 p.m. at Witzler-Shank-Walker Funeral Home, 222 E. South Boundary Street, Perrysburg (419-874-3133) where funeral services will be held Monday, October 4, 2021 at 11 a.m. Donations for Chef John's final expenses and for the education of his younger children can be made through Chef John Wesley Memorial-Educational account at Huntington Bank or through a GoFundMe account: https://www.gofundme.com/chef-john-wesley-memorialeducation-fund. Condolences may be made online to the family at www.walkerfuneralhomes.com.
"If you like home cooking, eat at home" Chef John Wesley
(News Story)
By Mark Zaborney
Blade Staff Writer
John Duncan Wesley, a Toledo chef whose French-inflected cuisine for decades drew diners to his namesake restaurants and to establishments where he ran the kitchen, died Friday in Mercy Health St. Vincent Medical Center. He was 59.
He developed complications from coronavirus, his son Duncan Wesley said. Spine problems brought about a disability retirement more than a decade ago. More recently, kidney disease led to his receiving a transplant.
He still imagined culinary outlets - maybe via a food truck. He made candies for friends and family and got into baking.
"He always wanted to do something else," his son said.
Mr. Wesley's last restaurant in 2009-10 was Encore By J.D. Wesley at 5333 Monroe St., the same spot where for a decade starting in 1991, he operated J.D. Wesley's Bistro. He'd planned a quiet reopening for about 50 guests, wrote Barbara Hendel, The Blade's society editor, but instead, more than 200 packed the place - and made their way through 80 pounds of beef tenderloin and 60 pounds of sea scallops.
The Blade gave the restaurant four stars and, in a 2010 summary of its review, said, "With one of Toledo's best known chefs running the show, Encore has a lot to live up to, and it succeeds."
"He loved J.D. Wesley's. It was his sandbox," former wife Wendy Wesley said. "He kind of wanted to go back home in a way."
Mr. Wesley attracted attention in 1989 as chef at Maumee Wines in Parkway Plaza, invited to the role by childhood friend Bill Foster. Mary Alice Powell, then The Blade's food editor, wrote that Mr. Wesley was putting the venue "on the map as an outstanding French restaurant in northwest Ohio."
Wine Spectator magazine identified Maumee Wines among only three Ohio restaurants and a private club where an outstanding choice of wine matched an outstanding menu.
He also was known for creating and printing a different menu daily, having a chef garden, and using local farmers' produce. He was among the first in the area to have an open kitchen.
"The business is a bit of theatrics," said former wife Rachel Wesley. "That was him. He loved making sure everyone knew what was going on. He had an artist mentality, and food was his medium. So many other chefs got their start working for him. He liked to teach."
Son Ian said: "He was demanding, but also a genius."
In between J.D. Wesley's and Encore, Mr. Wesley had chef duties at Avenue Bistro, Rouge Bistro, Basin Street Grille, and Mancy's restaurants.
He was born Dec. 2, 1961, to Mary Lee and Dr. John Wesley. Mr. Wesley developed his taste for French cuisine when his stepfather's job resulted in the family's move to Belgium. He was a graduate of Andover High School in Bloomfield Hills, Mich., and the Culinary Institute of America in Hyde Park, N.Y.
He worked in New Orleans and later for a well-known southeast Michigan chef and restaurateur before opening his own restaurant in suburban Detroit.
He was formerly married to Rachel Alteneder Wesley and Wendy Childers Wesley.
Surviving are his sons, John, Ian, Duncan, and Jack Wesley; daughter, Evelyn Wesley, and sister, Susan Lesperance.
Friends and family will be received from 2-6 p.m. Sunday at Witzler-Shank-Walker Funeral Home, Perrysburg, where funeral services will begin at 11 a.m. Monday.
Published by The Blade on Sep. 30, 2021.
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