Devin Wells, Corporate Chef, has been a valued member of Sapphire Culinary Group since 2007. He began his career in restaurants on the Oregon coast from 1999 to 2003, and then studied at the Culinary Institute of America in Hyde Park, New York, earning a B.A. in Hospitality. He returned to the West Coast for a position with the former St. Regis Monarch Beach. Devin began with Sapphire as a Sous Chef, advanced to Chef de Cuisine, and is now working closely with Chef Azmin as Corporate Chef to expand the Sapphire Culinary Group brand and lead more 40 culinary professionals.
