Warren Leigh

Background

About Warren Leigh

Hospitality - Customer Service oriented restaurant operator with the ability to create restaurants that are unique and successful. Warren grew up in Europe, had his first wine tasting course in Aix-en-Provence, when he was only 14 years old. Food and wine was a way of life for Warren and his family. Warren and his parents attended numerous courses at La Varenne in Paris. This was how they vacationed, cooking, eating and sampling wine all over Europe. Warren decided, at twelve what he wanted to do, to become a chef. Warren meet Madeleine Kamman, in Aix, where his father attended her two week cooking course. Madeleine offered him the opportunity to come work for her when he finished high school. Warren did just that, and then went on to attend the Lausanne Hotel School, Lausanne, Switzerland. After Lausanne, Warren received his B.S. in Food service from Rochester Institute of Technology. At that point Warren moved to Holyoke to work at the Yankee Pedlar with Frank Banks the owner. Frank used to be the General Manager of the Waldorf and St. Regis hotels. Eventually Warren made his way from the front of the house to the stove. As the Chef of the Eatery in East Windsor, CT, Warren made a name for himself and was able to acquire funding to open his own white linen French restaurant, Madeleines. Warren completed his Master of Management at the University of Phoenix, where he now is an adjunct professor teaching courses related to events, business management and critical thinking. Warren also is an adjunct professor at the Art Institute of Pittsburgh Online, teaching freshman to senior level courses covering everything from sanitation and safety to food service financial management and design. Chef Warren is a full time Professor at Holyoke Community College where he is a member of the business division and concentrates on Culinary Arts.