Born and raised in the South, Chef Mike Wehner took his love for food and developed an intense early culinary career by working in a diverse group of establishments in Georgia and Alabama. In 2007, he refined his skills and talent at Atlanta's Le Cordon Bleu, graduating with a degree in Culinary Arts. Mike's current role as Executive Sous Chef of Banquets comes after ten years of award-winning leadership in our family of luxury hospitality hotels and resorts, and his deep-rooted passion for Southern food shines through in each and every Banquet experience.