Leon's History & Vision
Leon De La Cruz earned his culinary degree at Escuela de Cocina Gourmet Pucheu in the Dominican Republic, where is spent time honing his craft before settling in Queens, New York.
He loves working in the kitchen, cooking, testing recipes, and creating new ones. His inspiration comes from all walks of life, he says: “ for motivation, I looked to friends, family, and well-known chefs.”
Experiences
He has a long history of experience and working under well-known chefs working, These include such venues as Petite Abeille restaurant (2010, worked under chef Edgar), and then under that tutelage when Chef Edgar shifted to Vamos restaurant in 2012.
During 2013-14 he served as Head Chef at Bottomzup Bar and Grill (renamed Promenade Bar and Grill, and then later that year worked under chef Mauricio López at Park Avenue catering, and then at Tender Steak House working under chef Dale Schnell.
Philosophy
It’s not about whether the recipes and menu are good, it is about whether they’re right for your restaurant concept and customer demographics. Customization is what we excel at.
Chef Leon was on board from the beginning, assisting with kitchen layout, and then menu recipes and engineering
Hupeto Woods – Woodzzy Caribbean Sports Bar, Brooklyn
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