Conventional chefdom never quite suited Chef Wes Lieberher. Born and raised in Philadelphia, Wes grew up immersed in the city’s vibrant punk rock scene, spending his days at gritty shows and his nights indulging in the flavors of Philly’s diverse food culture. After dropping out of art school in 1999, Wes co-founded Little League (now known as Kill Verona), a post-melodic hardcore band that earned a loyal following in the early 2000s for its high-energy performances and crowd-fueled singalongs.

 

While chasing his dream of rock stardom, Wes turned to cooking in Philadelphia’s bustling restaurant scene to pay the bills. What started as a side hustle quickly evolved into a passion, as he delved deeper into the art of food and Philly’s rich culinary culture. In 2006, a diagnosis of severe tinnitus forced Wes to reconsider his future in music. Determined to keep creating, he pivoted from the stage to the kitchen and began his ascent in the culinary world.

 

After rising through the ranks to become executive chef of Vintage Bistro in Philadelphia, Wes took a leap of faith in 2010 and moved to Los Angeles to make his mark on the city’s burgeoning food scene. His breakthrough came in 2011 when he opened Beer Belly, a comfort food destination that became a local legend and was featured on Food Network’s Diners, Drive-Ins, and Dives, along with numerous other shows. Wes went on to open and consult for several standout concepts, including Sirtaj Hotel and Easy’s Diner in Beverly Hills, Paperboy Pizza in Santa Monica, and Beer Belly Long Beach.

 

In 2019, Wes and his family relocated to the Midwest after consulting on Chicago’s Nighthawk AM. When the COVID-19 pandemic struck in 2020, Wes shifted his focus to healthcare, bringing his culinary expertise to hospitals. In 2021, he joined Endeavor Health as System Executive Chef, driven by a mission to elevate hospital food to restaurant-quality standards across the greater Chicago area.

 

Wes’ creative reach extends far beyond the kitchen. He played a key role in launching Berlin’s Birdie Birdie Chicken concept for Tasty Urban and continues to consult on various projects. On social media, Wes captivates audiences with his cooking tutorials, restaurant reviews, and unique food content on Instagram, TikTok, and YouTube.

 

In his own words:

“Sometimes I have no clue what I am going to do next, but as long as I am creating something, I am living.”