The Executive Chef
After honing his craft in the James Beard Award-winning kitchens of celebrity chefs John Besh (Restaurant August, New Orleans) and Susanna Foo (Susanna Foo, Philadelphia), Chef Wesley Fulmer served as Sous Chef at the luxe Atlantic Room at the Kiawah Island Golf Resort. A Midlands native, Fulmer returns home armed with a network of sustainable farm contacts throughout the Lowcountry – and an eagerness to work with Motor Supply’s existing network of conscientious local producers.
Executive Chef Wesley Fulmer, originally from Prosperity, S.C., recently returned to the Midlands after spending over a decade honing his craft in some of America’s top culinary cities.
Born and raised in Prosperity, a small town near Chapin, Chef Fulmer’s first food memories were formed helping his grandfather barbeque whole hogs, and eating his grandmothers’ award-winning pound cake. After graduating from Mid-Carolina High School in Prosperity, Fulmer attended College of Charleston in the Lowcountry, where he majored in Historic Preservation.
A leap from his beloved home state, Fulmer moved to Boulder, Co. after undergrad, working in several Boulder restaurants in many different positions before ultimately deciding to make his profession in the food and beverage industry. In 2004, he graduated from the Le Cordon Bleu-affiliated Auguste Escoffier School of Culinary Arts, formerly the Culinary School of the Rockies, armed with a Professional Culinary Arts Program degree in classical French and Italian techniques, including French and Italian pastry and baking. After culinary school, Chef Fulmer put his skills to use at the Michelin-starred bistro Restaurant Christian Etienne in Avignon, Provence, France.
In 2006, Chef Fulmer excitedly took the opportunity to move to Philadelphia for a chance to work in a bigger market, and quickly found a home at two-time James Beard Award-winning French-Chinese fusion kitchen, Susanna Foo. Under Chef Foo (widely regarded as one of the most accomplished Chinese chefs in the U.S.), Chef Fulmer was able to expand his knowledge of Asian ingredients and cooking styles that have remained an important part of his skill set today.
After a two year run in Philly, Chef Fulmer moved to post-Katrina New Orleans in 2008, where he landed the position Chef Tournant, working under Chef John Besh, Food Network regular and winner of the James Beard Award for Best Chef in the Southeast in 2006, at Besh’s flagship, Restaurant August. At Restaurant August, a Gayot Top 40 restaurant nominated twice for the coveted James Beard Award for best National Restaurant, Fulmer gained abundant experience with Cajun, Creole and French influences and supported Louisiana farms by prioritizing the use of fresh, local ingredients – all while being a part of the city’s massive rebuilding and revitalization efforts.
In 2010, Fulmer once again returned to South Carolina to accept the position of Sous Chef at The Atlantic Room at The Ocean Course at The Kiawah Island Golf Resort. In his time there, Chef Fulmer led the culinary team during the 2012 PGA Tour Championship and through multiple large-scale events including several of the South’s most elite weddings and corporate events under the esteemed Chef de Cuisine Jonathan Banta.
“Chef Fulmer has a great understanding of when to push the envelope, and when to hold back and let simplicity shine,” says former supervisor Chef Banta.
Blessed with a newborn son, Fulmer left the position in Summer 2013 to spend time with his family before taking the position of Executive Chef at Motor Supply in March 2014.
Chef Fulmer values fresh, local ingredients and enjoys mixing traditional with modern techniques: new trends like sous vide and molecular gastronomy often find their way into Chef Fulmer’s dishes. His service skills include haute cuisine, a-la-carte service, multi course meals and prix fixe menus.
Chef Fulmer takes the helm from revered Chef Tim Peters, who spent eight years as Executive Chef at Motor Supply.