John D. Wesley

Chef John Duncan Wesley aged 59, passed away Friday September 24, 2021 from COVID-19 complications at St. Vincent’s Hospital. John was born in Toledo on December 2, 1961 to Mary Lee Duncan Wesley and Dr. John Ross Wesley. He grew up in Sylvania, Ohio and moved with his family to Waterloo, Belgium, where he attended the International School. Upon returning to the USA, John graduated from Andover High School in West Bloomfield, Michigan. After graduation, John worked at Boyne Mountain Ski resort with his mentor, Chef Bill Earley. It was here that John fell in love with the culinary world. He graduated from the prestigious Culinary Institute of America in Hyde Park, NY in 1984. During his externship at the CIA, John worked for renowned Chef Susan Spicer at Savior Faire in New Orleans. After moving back to Toledo, Chef John also became a certified Meat Cutter. In 1985, John moved to the western suburbs of Detroit and became Chef de Cuisine for Restaurant Duglass. He then opened Ristorante di Modesta as Chef, and in September 1985 was named one of the rising top chefs of Detroit. John returned to the Toledo area as chef de cuisine at Fifi’s Restaurant and became executive chef at Maumee Wines with his childhood friend Bill Foster. Winemaker dinners featuring winery owners from around the world became a staple of his repertoire. In 1991, John opened JDWesley’s Bistro. It was here that his reputation really began to take off. Catering to fine dining and exceptional wine in a casual open-kitchen concept was his passion. He held court with his favorite menus, winemaker dinners, Nouveau Beaujolais, and Mardi Gras parties with a “chef water” in his hand as JDWesley’s became one of the most well-known fine dining experiences in the Toledo area. Chef John was especially proud to re-open Encore in the same space 9 years after closing JDWesley’s. All his children spent time in the restaurants with their father, learning kitchen skills from a young age. Disabling spinal problems caused Chef John to retire, followed eventually by kidney disease, but John still loved passing his set of culinary skills on to new students and continued to volunteer his knowledge and passion. He championed new culinary ideas with fusion cuisine after travelling abroad, an exceptional wines by the glass program, daily changing menus, local produce, local meats/game, and a chef’s garden. He is survived by John Wesley (Tara) of Upper Arlington, Ohio, Ian Wesley and Duncan Wesley of Perrysburg, Ohio (and their Mother, Rachel Wesley), Evelyn Wesley and Jack Wesley of Toledo, Ohio (and their Mother, Wendy Wesley). His sister, Susan Lesperance, nieces Alexis, Jillian, Meagan Lesperance, and Caitlin Looman. His dear friend and kidney donor, Katrina Iott and Uncle Bill Earley also survive him. He was predeceased by his Mother Mary Lee Allan and the late Skip Allan and his Father Dr. John Wesley, MD and the late Carol Wesley. Friends and family will be received Sunday, October 3, 2021 from 2-6 p.m. at Witzler-Shank-Walker Funeral Home, 222 E. South Boundary Street, Perrysburg (419-874-3133) where funeral services will be held Monday, October 4, 2021 at 11 a.m. Donations for Chef John’s final expenses and for the education of his younger children can be made through Chef John Wesley Memorial-Educational account at Huntington Bank or through a GoFundMe account: https://www.gofundme.com/chef-john-wesley-memorialeducation-fund. “If you like home cooking, eat at home” Chef John Wesley