Chef Leon’s family originated from Cuban descent, but he was born and raised in Miami, where he grew up working in Cuban bakeries. Then he started cooking professionally at the age of sixteen.
Chef Leon later went on to work under renowned Miami, French Chef, Pascal Oudim, where he learned how to master the French cuisine at its finest. Chef Leon went on to stage in kitchens ran by various notorious chefs in New York City. By staging with these chefs he was able to learn and be exposed to new techniques and cuisines. The mentoring he received from both Chef Pascal Oudim and the chefs in New York made him capable to expand his creativity and build new craftsmanship in the culinary arts.
“I have a passion for perfection, and have acquired a vast knowledge of the French cuisine, both classic and contemporary, by interacting with French chefs in the New York and Miami areas”, said Leon. Chef Leon moved back to Miami and was a part of the Mandarin Oriental Hotel pre-opening team for their famous restaurant Azul.
In 2009 he participated in the opening of the raw bar at Sugarcane Restaurant in Miami. Chef Leon went on to be part of the opening of DB Bistro, Miami. After his experience at DB Bistro he decided to return to Sugarcane to embark on a bigger role.
All his experience has been excellent for him to become the Executive Chef at Seaspice. His food is incredibly sophisticated and very elegantly put together. There was no doubt of how easily he would adapt to Seaspice’s modern taste, do to how efficiently he masters french cuisine and modern gastronomic food. His creations have surpassed expectations by their taste and their variety.