Joe Leonard

Joe is a graduate of the Pennsylvania Culinary Institute where he earned certification with the prestigious Le Cordon Bleu Institute in Paris. He has over 20 years of culinary experience including stints at international companies such The Ritz Carlton, ClubCorp and Conrad by Hilton.

For the past 15 years, Joe has focused on honing his own special touches to Lowcountry cuisine at Wild Olive Cucina Italiana, Kiawah Island Club, and Crave Charleston Catering. Before joining Hamby, he worked primarily as the Sous Chef at Rosemary and Rye Catering as well as a Private Chef at Kiawah Island, Folly Beach, and surrounding communities. Joe enjoys playing golf, watching Pittsburgh Steelers’ football, and spending all the time with his four children.