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Leo would classify myself as somewhat of an autodidact, learned to cook from the ‘School of Trial & Error at Hard Knock University’.

His culinary career started as a line cook in a casino kitchen, then came to Kelber in July 2011 as a line cook, then promoted to Pantry Sous Chef in March 2012. Working at Kelber has taught him to be more patient, yet being cognizant of issues that arise and learning mechanisms to handle them effectively.

He believes building relationships with his colleagues and staff fosters an environment that allows each to learn from each other, which translates to increasing efficiency and accountability, and that permits the team to depend on each other while getting through the busy times.

He has a vast array of hobbies and interests that keeps my mind and body moving and learning, but also affords him the opportunities to wind down when not working.