Chef Edward Leonard, CMC, has been named the new Executive Chef and Director of Culinary Operations at Reynolds Lake Oconee, where he will oversee culinary operations at all of the clubhouse restaurant facilities, banquets and member events.
“I am excited for the opportunity at Reynolds Lake Oconee and look forward to ensuring that the food and beverage experience here will not only be special for members and guests, but also become a culinary destination with a stellar reputation,” said Chef Leonard.
An accomplished author and international culinary competitor, Chef Leonard most recently served as the Vice President of Culinary Education and Corporate Chef at Le Cordon Bleu College of North America.
Chef Leonard’s most recent club experience came at the prestigious Westchester Country Club in New York, where from 2002 to 2010 he served as Executive Chef, Director of Food and Beverage Operations and Assistant General Manager.
Chef Leonard’s extensive list of accomplishments includes being one of the youngest to graduate at the Certified Master Chef level from the American Culinary Federation and becoming one of only 72 Certified Master Chefs in the country. In 2010, he was the first-ever American chef to serve as keynote speaker at Nanning, China’s festival of chefs, which drew more than 1,300 culinary artists from all over Asia. He visited China twice in 2013 as an honored guest and chef to receive initiation into the Chinese International Chefs Association, the first American chef to receive such an honor.
Considered a visionary leader in the culinary world, Chef Leonard captained Culinary Team USA from 1998 to 2008, claiming five championships and earning more than 34 gold medals. In 2004, his team won one of only four gold medals in a competition involving 32 countries. At Le Cordon Bleu, Chef Leonard led a team of more than 360 chef instructors and 18 lead chefs at the 16 colleges, which had an enrollment of 11,000 students.
The award-winning author of seven cookbooks received an honorary full doctorate in culinary arts from Johnson & Wales University. Known for his passionate speaking skills, Chef Leonard has extensive experience internationally as an educator, manager, cook, restaurant owner and executive chef.
Born in Maryland, Chef Leonard derives his love of cooking from his mother and grandparents, who were natives of Italy. His career path has taken him to Italy, Holland, England, France and Spain. Chef Leonard spent 13 years with British hotel and catering giant Trusthouse Forte while making successful stops at the Polo Lounge in New York City’s Westbury Hotel, Café Royal in London and Restaurant 64 Greenwich Ave., where he earned three stars.
