Michael Leonard

Chef de Cuisine
Chef Michael Leonard Profile Photo

Short bio

Chef Michael Leonard is a dedicated culinary professional, specializing as a Private Chef in Chicago.

  • Experience rating 5
  • Talkativeness 2
  • Location: United States of America, Chicago, Illinois
  • Events done:
  • ID verification:
  • Recommendation score: 90
  • Insurance:
  • Member since: Dec-2025
  • Food safety certificate:

Photos

  • Chef Michael Leonard Bavette, Sunchoke, Burdock Root, Horseradish, Smoked Onion, Leeks, Jus
  • Chef Michael Leonard Cobia, Burnt Strawberry, Heart of Palm, Smoked Onion, Lemon
  • Chef Michael Leonard Duck breast, Celery Root, Summer Vegetable, Tarte Tatin
  • Chef Michael Leonard Korean BBQ Quail, Miso, Celery Root, Cabbage, Cranberry, Smoked Onion
  • Chef Michael Leonard Rhubarb Gnocchi, Rhubarb Chips, Burnt Spring Onion, Turnip
  • Chef Michael Leonard Salmon, Rhubarb, Strawberry, Yuzu, Smoked Trout Roe
  • Chef Michael Leonard Scallop, Eggplant, Lemongrass, Mint, Coriander, Kimchi
  • Chef Michael Leonard Strawberries and Caviar

Bio

With over a decade of experience in prestigious Michelin and James Beard restaurants, Chef Michael Leonard has honed his skills in innovative culinary techniques.

As a Modern American Personal Chef, he focuses on transforming classic ingredients into playful, unexpected dishes. His cooking philosophy blends the art of discipline with creative freedom, allowing him to craft unique menus that resonate with diverse audiences. Chef Leonard takes pride in his ability to connect with guests through food, aiming to create memorable and engaging dining experiences.

He believes that cooking is not just about nourishment but also about storytelling and bringing people together. His approach to cuisine is both approachable and inventive, making his food fun without compromising on flavor.

Chef Leonard’s playful spirit shines through in every dish, encouraging diners to explore familiar tastes in exciting new ways. He has a keen eye for detail, ensuring the presentation is as captivating as the flavors.

Chef Leonard’s extensive culinary journey has equipped him with the knowledge to elevate simple ingredients into extraordinary culinary creations. He is constantly inspired by seasonal produce and local suppliers, enabling him to incorporate freshness and vibrancy into his offerings.

As a Private Chef in Chicago, he aspires to transform every meal into an unforgettable experience. His dedication to cleanliness in the kitchen further reflects his commitment to excellence. Chef Leonard endeavors to cultivate a genuine connection with his clients, ensuring that their culinary desires are met with precision and taste.

Favourites

Chef Michael's favourite dish is a refined take on clam chowder, stemming from his New England roots. This dish combines sweet green apple and celery root for a fresh twist while maintaining the classic flavors of clam chowder. With elements like butter-poached scallops and smoked trout roe, this dish represents his philosophy of 'less is more.'

Cusines

  • Continental European
  • French

Chef Michael Leonard

Menu

Canapés 

Two Substantial

  • Deboned chicken wing with lemongrass, ginger, and BBQ
  • Pork pie with pork cheeks, leeks, potato, and jus

Three Small

  • Smoked Salmon with green apple, dill, and roe
  • Gougere with puffed doug, compte, taleggio
  • Cantelope with seasonal melon, osetra noir

One Sweet

  • Canoli with espresso, hazelnut, amaro, and orange

5-Course Winter Seasonal Menu

  • Tuna Crudo with citrus tuna dressed with cilantro oil and yuzu kosho/yuzu ponzu dressing.
  • Cabbage with wilted winter greens served with reduced whey burre monte.
  • Angliotti with buckwheat pasta filled with fermented mushrooms, caramelized onions, black garlic, and mascarpone.
  • Roasted Venison Loin with quanelle of sunchoke miso puree
  • Roasted Apple Custard with bourbon gummy veil

Family-Style Winter Seasonal Menu

Mains

  • Whole duck confit thights and pan roasted breast cut on traditional jus
  • Cavatelli with mushroom and broccolini ragu, ver jus, heavy cream, herbs, and seasoned with sherry vinegar

Sides

  • Charred Brussel Sprouts and Taossed Kimchi with pork lardons, green apples, seasoned yoghurt sauce, and candied nuts.
  • Potato pave with creme friache and herbs

Salads

  • Delicata and endive salad with roasted and chilled squash served with endive, shaved fennel, and dried cranberries.
  • Caesar salad with fish sauce dressing, olive oil, and lemon juice.

Dessert

  • Basque cheesecake with berry compote and bourbon caramel glaze

Pigweed Pop-up Menu

Canopes

  • Burnt Onion Pate de Fruit. Burnt onion ash on deeply carmelized pate a fruit.
  • Whipped Pork Lard. Tartlet, compressed apple, fennel pollen
  • Lobster Roll. Cultured cream, toasted brioche, chilled lobster, dill

Crudo

  • Tuna, candied wakame, koji cream, yuzu kosho ponzu, cilantro oil, shallot.

Crab

  • Stone crab, barley cream, black pepper oil, crab shell powder.

Cabbage

  • Confit and burnt cabbage, whey buerre blanc, smoked trout roe, wilted chicory, burnt whey powder.

Celery Root

  • Celery root and citrus ganita with microplaned raw celery root.

Angliotti

  • Buckwheat Angliotti. Filling of fermented mushrooms, black garlic, caramelized onions, and ricotta

Venison

  • Venison. Juniper cured loin, burnt juniper ash, black salt.

Panna Cotta

  • Persimmon panna cotta, caviar.

Custard

  • Vergamot Custard, juniper gummy veil, citrus peel, sugar glass, frozen mascarpone snow.

Ice Cream

  • Chicken Liver Ice Cream, fermented and barely macerated sour fruit, oat and rye tuille.