Born and raised in California, Leonard’s upbringing amongst the sunshine and ‘good vibes’ culture of Los Angeles shaped both his culinary and hospitality dogmas. He extracts an unrelenting level of sincerity and expertise from both his front of house and back of house teams.

Leonard’s calling into the kitchen emerged from an early age.  With an initial interest and training in pastry arts, Leonard’s career began after high school as a stagiaire at several of Hong Kong’s Michelin-starred restaurants.  His experience propelled him to New York, where he graduated from the prestigious Culinary Institute of America and went on to hone his skills and hoard knowledge from reputable Michelin starred restaurants across the United States— both in the kitchen and the dining room.