One of only 72 master chefs in the U.S., Leonard brings 25 years of experience in culinary arts. Formally the assistant general manager and director of Culinary Operations at the Westchester Country Club in Rye, New York, he was also the immediate past president of the American Culinary Federation.
“In bringing on a chef of the calibre of master chef Edward Leonard, we are continuing to deepen our commitment to provide an extraordinary culinary education to our students,” said Brian Williams, senior vice-president responsible for the Le Cordon Bleu Schools in North America. “The addition of a master chef with the passion and excellence of Chef Leonard will further enhance all that Le Cordon Bleu has to offer in culinary education.”
The new hire will oversee faculty training and development while also providing hands-on leadership at all of the school’s 17 campuses in North America.
“I am thrilled to be part of Le Cordon Bleu and admire its passion and standard of excellence,” said Leonard. “It will be an honour to join its heritage of culinary excellence and to share my passion and knowledge with the future leaders of the culinary arts.”
Le Cordon Bleu’s North America schools include campuses in Atlanta, Austin, Boston, Chicago, Dallas, Las Vegas, Los Angeles, Miami, Minneapolis/St. Paul, Orlando, Pittsburgh, Portland, Sacramento, San Francisco, Scottsdale, Seattle and St. Louis.