Maestro Chef Wes

City: Atlantic
Producer: Lauchlan Ough
Host: Wes Williams aka Maestro Fresh Wes

Canadian hip hop legend Maestro Fresh Wes travels the Maritimes as the Maestro CHEF Wes, sourcing the local ingredients, culture and musicians for a classic Canadian kitchen party. Maestro and his celebrity guests fish, farm, and forage together, talk about life and chop it up in the kitchen before everyone arrives for a delicious dish and live performance.

To watch Maestro Chef Wes:

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Episode 1 - Fresh For Myles

Chef Wes travels to Fredericton to make a culinary collaboration with singer David Myles. The two music makers cook up a storm in this special vegetarian throwdown that ends with an acoustic version of one of Maestro's classics.

Episode 2 - Surf N’ Slide

Maestro may know hip hop, but rockin' hip-waiters while picking oysters in Prince Edward Island is a different tune. He connects with Chef Charlotte Langley, who prepares fresh lobster rolls while Maestro cooks up his backbone sliders.

Episode 3 - Soul Food

Chef Wes goes to North Preston, Nova Scotia to visit Chef Karen Provo, who invites Maestro to R&B Kitchen for some soul food. Singers Kaleb Simmonds and Cyndi Cain then circle Maestro for a magical music moment.

Episode 4 - Stick To Your Fishin’

Maestro connects with celebrity chef Jesse Vergen and go fishing in Quispamsis, New Brunswick. Later, they go to Kingston Peninsula to cook up a feast. The Guyanese-inspired fish tacos are served with some freestyle beats on the side by Maestro and local MC Stephen Hero.

Episode 5 - Cookin’ With Class

Maestro visits Dartmouth, Nova Scotia for a sit down with hip hop veteran Classified about their classic track Hard to Be Hip Hop and make some new music. Chef Renée Lavellée then enters the scene to show how to make a Canadian lobster and Asian-inspired noodle salad for a backyard blowout.

Episode 6 - Scorchin’ In Bay Fortune

Maestro returns to Prince Edward Island to cook with Celebrity Chef Michael Smith on his culinary farm at the famous Inn At Bay Fortune. Chef Wes tackles a freshly line-caught bluefin tuna turning them into wood-fired skewers blazed with a maple miso glaze.

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