Before joining Le Cordon Bleu as VP/Corporate Executive Chef, Chef Leonard was the executive chef/director of food and beverage for the famed Westchester Country club the 12th ranked platinum club in the USA.

He has a Masters in Cookery (1996) from the ACFEI/Culinary Institute of America becoming one of only 72 Certified Master Chefs in the USA. The CMC level is the highest and most demanding level of achievement of all culinary certifications. He has also received more than 30 industry honors both in the USA and globally for achieving the highest standards of professionalism and for his many accomplishments in the industry.

Chef Leonard received an honorary Doctorate of Culinary Arts from the Johnson & Wales University in May 2005. He has authored a variety of award winning cookbooks and delivered numerous presentations and lectures to audiences of culinary professionals around the world. He was the captain for ACF Culinary Team USA from 1998 to 2008, winning 5 championships and garnering more than 30 international gold medals.