Meet Chef Wesley Leder

Wesley Leder is ROAM’s Head Chef. Before coming to Carlton Oasis, he worked at high-end restaurants. One of his specialities is his use of the Josper Grill. ‘Preparing meat on an open fire is, to my mind, one of the most satisfying culinary undertakings,’ says Wesley. He’s also known for his truly eye-catching creations.

‘What’s most important for me is having direct contact with our guests,’ he says. ‘We work in an open kitchen, so the entire team has to be friendly. That contributes to our guests’ overall experience.’

He focuses on specialities such as the dry-aged tomahawk (sourced from Blonde d’Aquitaine cows) and a unique dry-aged fish preparation. Wesley selects his products personally and values sustainability and animal welfare, particularly in meat, fish and poultry.

Cress is an important ingredient in the ROAM concept, but Chef Wesley’s culinary offerings bear his own stamp too. He compiles the menu based on his own experience and preferences, resulting in a unique culinary experience for ROAM guests.

As Wesley puts it, ‘These days, guests set the bar high and expect better quality than they used to.’