Chef Edward Leonard

I am one of only 72 Certified (real) Master Chefs in the United States earning his masters in cookery at the Culinary Institute of America and passing an exam that over 64% have failed. I am a member of the World Master Chef Society along with being a certified WACS master chef. In the past three years under my tutelage I have trained 5 chefs for the master chef exam who have passed this prestigious pinnacle. My cuisine is flavorful and I am knowing in the states and abroad for my culinary leadership and making food a experience.

I am well traveled and worked for Trusthouse Forte studying at prestigious hotels; Hôtel George-V and Plaza Athénée in Paris; Brown's, Grosvenor House and the Hyde Park Hotel in London. I have cooked and lectured in Italy, Germany, Spain, Portugal, Dubai, Mexico, Canada, London, Singapore, and Hong Kong to name some.

I received a full doctorate in culinary arts from Johnson and Wales University for my impact and contribution to the craft and profession.

In 2010 I was the first ever American chef to serve as that keynote speaker at Nanning, China’s festival of chefs with over 1300 chefs from all over Asia.

In 2013 I visited China twice as an honored guest and chef to receive initiation into the Chinese International chefs association the first American chef to receive such an honor while also being a guest lecturer on Western cuisine. I then went to Beijing and took a gold medal in the first ever Beijing international cookery cup with chefs from Le Cordon Bleu. In 2013 I was invited by the Galaxy group in Macau as celebrity guest chef for the week hosting a an American BBQ for the Hong Kong embassy and exclusive wine dinner for the hotel.

I am not for everyone. My rates reflect the level of chef pedigree I have earned.

My services cover high end food companies, private clubs and clientele that appreciate quality food and a dining experience.