Ed Leach Email & Phone Number

Berlin Area, Germany

I was so fortunate to be given a blank slate and trust from Day 1 at Blinkist. What I have created at La Cantina is a plant based, healthy, sustainable. inclusive and welcoming space. It has become a cultural pillar at Blinkist, it is a famously prestigious and engaging perk. The space encourages dialogue, conversation and cross team communication not just at lunch but through the multiple food centred events, internships and team workshops that I offer. The concept revolves around great food, served simply with care, heart and attention to dietary requirements and nutritional needs. It is a lovely place to be.

Chef / Host at a private villa. Preparing and serving food for up to sixteen guests throughout the summer.

Responsible mainly for crew meals during Winter period with some guest visits catered for also.

Seasonal Chef on board charter and private vessel. Responsible for tailoring food to guests requirements.

Seasonal Chef on board private vessel, catering for six crew and up to twelve guests.

www.dockkitchen.co.ukPart of a team of chefs working to create authentic, high quality world food. The drive of this exciting restaurant was ingredients and how to use them simply and well. I was responsible for the over sight of starter and dessert sections. While also preparation and service of the main course section. I learned a great deal about produce, spice, balance and flavour here. I particularly enjoyed the chefs involvement with deep cleaning.

www.eight.iePart of a small team of chefs focused on creating a high quality ever changing menu using local, organic and sustainable produce. I learned a great deal of creativity here, while keeping standards high. I was responsible for preparation and oversight of starter and dessert sections; including monitoring stock levels and ordering from suppliers. While I worked in this tiny kitchen we won multiple local food awards.

Somewhat of a Galway institution, Ard Bia is known for good food. While working here I learned much about food service and preparation. I was responsible for starter and dessert sections, preparing and serving high quality Middle Eastern and European cuisine. I often covered breakfast and brunch where Mise en Place was paramount. While working here I progressed from Commis chef to Chef de Partie.

While working at this beautiful house and garden I was the other half of a two person team creating simple, delicious Italian food using produce from the abundant gardens. We catered for medium sized weddings and functions while running a daily menu. I learned a deep satisfaction and appreciation for food while working here. I was responsible for preparation of starter and dessert sections, while washing dishes was also part of my role.

Plant-Based Nutrition Certificate, Human Nutrition

Total Immersion Chef Program, Culinary Arts/Chef Training