life's experiences help shape one's future and chef rob leon's path to portland is proof.
born in new york, and raised in caribbean, rob was exposed to unique and exciting
experiences.
the cuisines of exotic cultures, his grandmother's apple pie and duck a la orange, as well
as baking his first loaves of bread with his aunt helene certainly left their mark on him.
paired with a high school job cooking cheeseburgers (still his favorite food), and you have
the makings of a true chef.
rob began cooking professionally in san francisco and received his formal culinary
education at the scottsdale culinary institute, in scottsdale arizona, where he also worked
with james beard award winning chef, vincent guerithault.
wanderlust struck and rob landed in portland, oregon - culinary nirvana. here he has run
some of portland's finest kitchens including atwater's and saucebox (the oregonian's 1999
restaurant of the year).
born in new york, and raised in caribbean, rob was exposed to unique and exciting
experiences.
the cuisines of exotic cultures, his grandmother's apple pie and duck a la orange, as well
as baking his first loaves of bread with his aunt helene certainly left their mark on him.
paired with a high school job cooking cheeseburgers (still his favorite food), and you have
the makings of a true chef.
rob began cooking professionally in san francisco and received his formal culinary
education at the scottsdale culinary institute, in scottsdale arizona, where he also worked
with james beard award winning chef, vincent guerithault.
wanderlust struck and rob landed in portland, oregon - culinary nirvana. here he has run
some of portland's finest kitchens including atwater's and saucebox (the oregonian's 1999
restaurant of the year).
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