Leo began honing his skills in the Culinary Arts and the hospitality industry at an early age within family owned restaurants, then working at regional restaurants and hotels.  After completing Culinary training in his home province and enhanced programs at NAIT, Red River, and George Brown College’s, he has developed a talent in the ice carving field as well.  He joined the Conexus Arts Centre (formally the Saskatchewan Centre of the Arts) as the Sous Chef and has been the Executive Chef for more than three decades.

Constantly working to stay abreast of trends and food experiences by attending conferences, competitions updating skills and mentoring young chefs, Leo consistently delivers a world class culinary experience for all his guests, whether an intimate dinner for eight or a banquet for 1000.  Additionally, Leo has traveled extensively to Asia, Europe, and most of North America, allowing him to bring a diverse range of tastes that are paired with his own style.

Chef Leo has served several terms as the Branch President in Regina for the Canadian Culinary Federation and continues to sit on the board in an executive role.  Participation in both small and large community and culinary events both in Regina, Saskatchewan, Canada and internationally.

Leo emphasizes cooking with the seasons using as much local products as possible while producing a constantly evolving, diverse menu.

Cost: $70/person, wine flight $25, wine by the glass $6, non-alcoholic beverages available.

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