Larry Leibowitz Email & Phone Number

SUMMARYI feel fortunate and blessed to be able to do what I love and love what I do. Like most people in this business, my passion for food created a matchmaking between the industry and myself. Starting from an early age watching Julia Child and Graham Kerr while my friends tuned into cartoons was a moment of clarity for me. Long before the notion of “celebrity chefdom” I found the industry to be glamorous despite the reality that chefs were often thought of as blue-collar slobs smoking cigars in the kitchen.WHO AM I?I’m motivated, highly focused and extremely detail oriented. I use a systematic approach to problem solving of all levels. I consider myself a dynamic individual with a keen business sense. With over 25 years working in various outlets of the food service industry, I have a proven track record for managing people, costs, relationships, building business and execution of food and service in cafe, bistro, fine dining, osteria, quick serve and retail grab-n-go outlets.I cherish my cookbook collection, building on 1,000+ titles, my burning passion for food spills over from a professional interest to hobby and personal life. I consider myself a life-long learner; exploring new cooking technologies and rediscovering old techniques while witnessing how food trends affect how people prepare foods and what consumers seek when dining out. As an active participant in the Research Chefs Association (RCA), a forum for R&D and a collaborative think-tank for chefs, and as regional local leader for Chefs Collaborative, a national non-profit network of chefs, I promote changing the sustainable food landscape using the power of connections, education and responsible buying decisions.SPECIALITIES:Executive Chef, Culinary Development, Brand Marketing, Concept Execution, Brand Strategy, Business Development, SOP's, Large Scale Catering Events, Health & Wellness, Sustainability, Food Safety / HACCP, Purchasing/Procurement, Staff Training/Development.

Listed skills include Culinary Skills, Recipes, Menu Development, Fine Dining, and 23 others.