Chefs Wes & Chris join Pope’s.
Weston Anderson spent his formative years in Davidsonville, Maryland and grew up cooking Southern American fare. He began working in commercial kitchens at age 16 in Annapolis where he gained experience with food preparation and as a short order cook. He learned everything from cutting fish to steaming clams. After gaining some experience he moved to Los Angeles to further refine his skills. In 2015, Wes made his way back to his roots and relocated to the Eastern Shore and obtained experience in St. Michaels. Here at Pope’s Tavern, Wes enjoys creativity involved integrating the Italian fair with the weekly specials and the positive feedback from our customers.
When asked who he would like to spend two hours in the kitchen with, Wes replied, “A person I would love to spend time as a learning experience would be Marco Pierre White. He exemplifies the culinary art of perfection and may possibly be the most brilliant chef that there has ever been.” Wes notes that Chef White’s book, White Heat was the first cookbook he read cover to cover and discovered that it is something much more than a cook book. Wes relays, “This book has propelled me to make every flavor profile and every element of a dish complete in its total essence.” Wes adds, he would find it fascinating to cook with Thomas Jefferson. “He is a bit of a gourmand himself, and an amazing person. I appreciate his quote, ‘In matters of style, swim with the current; in matters of principle, stand like a rock,’ as a few words to live by.”
As a resident of Easton, Wes describes both Oxford and Easton as safe havens to work, play and relax. He is an outdoor/conservation enthusiast and has been seen acting with Tred Avon Players here in Oxford. Most important to Wes is spending time with his wife, 4 year old daughter and 2 year old son.
Weston’s motto is a Benjamin Franklin quote, “Well done is better than well said.”
Chris McNair grew up in Baltimore and Salisbury, Maryland. Chris pivoted from engineering to the culinary arts and has been cooking for 17 years. He learned to cook as a young boy in his grandmother’s kitchen. He says, “My grandmother was the one who sparked my fire for meal preparation as she used to create fantastic meals and she would always say, ‘Kitchen open, Kitchen closed,’ just like a restaurant.” He went on to say that it was not just cooking growing up; he learned to appreciate the farm to table lifestyle through canning fruits and vegetables.
He began his chef career at River House Links at Easton Country Club where two chefs took him under their wings. Chris opened up the Chili’s when it first came to Easton and furthered his career by working as sous chef at many local establishments. It was at Chester Town Country Club where he really began to learn the math and science involved with becoming a chef. Chris likes to encourage coworkers by saying, “You are the smartest person in those shoes,” meaning you have the ability to do what it takes to get the job done and done well. Chris is consistent and he often says, “Work hard, play later, be determined, and keep a great attitude. Bad things happen all the time, but you can’t let those things change who you are or dictate how your day is going to be. There are 24 hours in a day, 1 hour does not determine the rest of the day. That’s what I live by.” When asked, ‘who would he like to spend two hours in the kitchen with,’ Chris replied, “My Grandmother.”
As a resident of Preston, Chris describes the Eastern Shore as peaceful, and a great place to live and raise a family. When he is not working, Chris loves spending time with his three sons ages 7, 14 and 16.
Regarding landing at Pope’s Tavern, Chris says, “The traveling chef has finally found a home.”
Come by Thursday through Monday for dinner or try our newly added Saturday/Sunday breakfast and lunch to meet them!
“As a small brand embarking on our ninth year, it’s quite an honor to be nominated among these other great American rums. Even more rewarding is knowing that we have the support and love from the actual people who enjoy what we make. My job is to get the rum to those people – across Maryland, in both stores and restaurants, and also now, direct to their doorstep!” noted Jessi Windon, VP of sales, and the official rum runner of LYON RUM.
Josef’s Sweets by Gregory James opened its doors June 1st and is the first solo concept for Chef Greg who is currently the Executive Chef of the Inn at Perry Cabin.
