Wiley Morris - President

Popcorn was flying around the room like fireworks from a Roman Candle on the Fourth of July. Grease was splattered from the floor to the ceiling; and a smoking pan, containing half popped kernels, stained the kitchen floor! Such was the inauspicious beginning of Chef Wiley Morris' culinary career. He was only nine, but he loved cooking and the socializing that usually accompanied good food.

It is only fitting that he should be a chef who loves doing weddings. After all, his small home town was one where weddings were celebrated by anyone who chose to attend. So, young Wiley would call his grandmother and ask her if he could accompany her and her cohorts to the current wedding of the week. He would dress in his Sunday best, endure the wedding, and feast on wedding food.

Chef Wiley's formal education includes a BS from Mississippi State University and an Associates Degree from the California Culinary Academy in San Francisco. His invaluable professional training, however, was gained in grand restaurants in Mississippi, Texas, California, and Colorado. From Master Chefs, executive chefs, and his instructors he gleaned incalculable knowledge. He continues to try to stay on the cutting edge of the catering field. Wiley was featured in the Bride issue (Jan/Feb 2005) of Mississippi Magazine.

See more images by clicking "The Food" and "The Parties"