Chef Todd Leonard, Certified Executive Chef, has had a passion for food his whole life. He found at a young age that he loved the hospitality industry, and thanks to his mother and grandmothers, cooking seems to run through his blood.
By the time he graduated from the culinary program at SLCC, he had already worked at some of Utah’s premier dining establishments, including Royce’s Restaurant in the Canyon Racket Club, Carl’s Café, Provo Marriot Hotel, Thanksgiving Point, and Oakridge Country Club. Chef Todd was the Executive Chef at the Garden Restaurant in downtown Salt Lake City for nearly eight years, and is currently Chef Instructor at Utah Valley University.
Chef Todd has earned the Utah Chef of the Year Award in 2006 and 2010 and was the 1st place Gold medal Winner of the Western Region Chef of the year competition in 2011. He has 6 American Culinary Federation Gold Medals. His passion for outdoor cooking has taken him to 3 first place victories in IDOS Dutch oven competitions.
As Chef Todd says, “cooking is the opportunity to express ones passion and commitment to serving others”.
