Wesley Grubbs, born and raised in Southern Maryland, has always looked up to his cousin, Chef Scott Williams. Inspired by Williams, known as the DzJolly Green Giant,dz Grubbs, now known as the DzLittle Green Sprout,dz decided he wanted to pursue a culinary career. Self-taught, Grubbs learned early that cooking is not only fun, but has the ability to create great memories. At 23-years-old, Grubbs started his professional culinary career, in Washington D.C. as a line cook at Galileo de Robertto. Learning all he could for just a little over a year, he discovered the thrill of being in the kitchen and the excitement flavors and cuisine could bring. Having spent his entire life in Maryland, Grubbs got the wild idea to pack up and move to Charleston, SC. Though he didn’t know it at the time, this is a place he would come to recognize as home. In 2001, he relocated to the historic southern town booming with culinary opportunities. Shortly after moving, Grubbs joined the culinary team at Fish restaurant, later moving to Coast restaurant as a line cook. In 2004, looking to advance his career, Grubbs took his first Sous Chef position at Bohicket Creek Grill on Seabrook Island. Just a year later, Grubbs was offered the opportunity to serve as Executive Sous Chef at Tristan Restaurant. In 2010, Grubbs joined Husk as a line cook when the restaurant first opened its doors. Working his way up, he transitioned to Head Butcher. Both Grubbs’ father and grandfather were butchers and the role felt natural. In 2014, when Chef Sean Brock was working on a new Mexican concept, Grubbs was presented with the opportunity to serve as Chef de Cuisine of Minero. He loved the challenge this new, exciting cuisine offered, and immediately fell in love with the bold, versatile flavors of Latin cuisine. When not in the kitchen, Grubbs likes to play a round of golf or catch a baseball game (Orioles). If he’s not cruising around town in a pearl red El Camino, you’ll most likely find him entertaining and cooking for close friends he calls, Family.