Heart of House
MIGUEL De LEON, CULINARY SOCIALITE
Miguel de Leon has worked in the restaurant business since high school, working his way up from a dishwasher. Throughout the years, he noticed many people come and go from various restaurants, and quickly realized this industry is where he truly belongs. His passion for food developed during his first line cook position. He soon learned which people truly cared about food, and elected to follow the passionate chefs and line cooks he worked alongside. Miguel feels fortunate that he has had the opportunity to work for many great people who taught him many valuable lessons in the kitchen, and inspired him to become a better leader. After some years in the industry, he was offered another opportunity for advancement and was promoted to Sous Chef. This was when he was able to put some of those leadership skills into effect to help make a kitchen a better, more cohesive place to work - while keeping the integrity and vision of the company he was working for. Miguel could not be happier to be a part of the team at ERIS, and is looking forward to seeing how he can use his current skill set to help the restaurant move forward in the direction, beliefs and vision of management.