Meet The Team
The Blossom & Brie team is truly innovative and exceptionally adept in their roles for creating a one-of-a-kind farmside experience for our guests.
It is our mission to provide you with superior service, outstanding food and warm hospitality in a beautiful and unique setting. We can’t wait to meet you!
Chef Wesley
Meet Wesley Robbins, the executive chef at Blossom & Brie. Chef Wesley Robbins begins his journey at Blossom & Brie with over 28 years of fine-dining and events experience at high end restaurants and country clubs. He has catered for large groups of up to 600 and has created unique and personalized menus for the most discerning clients for in-home and smaller catered events.
He has had some interesting and unique experiences and the privilege of being on a team of chefs for a dinner at the James Beard House in New York, several International Pinot Noir Celebrations out in Oregon, and the Hearst Castle Anniversary Picnic in California. Chef Wesley considers his work at Blossom & Brie to be another one of those amazing opportunities.
Chef Wesley has always worked with local farmers and artisans and is extremely excited about the opportunity to work directly on the farm himself and grow and harvest food for use in his delicious creations. His dishes are made from scratch with the finest and freshest ingredients in our area, either from our farm or our local providers. When ingredients are unavailable locally, he takes great care in sourcing from responsible and reputable vendors.
Chef Wesley has always taken pride in delighting his guests with dishes that elevate their dining experience. He feels that the opportunity to then serve his creations within the natural environment and beauty of the farm is truly a complement to his dishes. It all comes together to create a very special and memorable place to celebrate.
Whether it’s a four-course wine dinner, a Corporate or Family Celebration, or your Dream Wedding Day, Chef Wesley will work with you to make sure that the quality, taste, and presentation for your special event is just perfect.
Leslie Ball
Leslie was raised on a 42-acre farm in western New York, known for its scenic rolling hills and dairy farming. Introduced to hospitality at the age of 10, when her parents opened an ice cream store, Leslie has over 40 years of experience in all aspects of hospitality and food service. After leaving the hills and bitterly cold winters for the sunshine of Florida, Leslie soon met her husband, Joe. Together, they owned and operated The Morgan House restaurant in downtown Fort Myers from 1998 to 2007, where she managed the restaurant’s day-to-day operations. For the next 15 years, Leslie worked at two beautiful golf and country clubs in Sanibel and Fort Myers, where she held a wide range of responsibilities and learned the fine details of hosting, whether it was an intimate party at a member’s home or a large celebration.
Joining the team at Blossom & Brie allowed Leslie to embrace her roots and the simplicity of farm life while forming connections with guests during milestone moments and helping them create their own special memories on the farm.
