Owner / Executive Chef – Leonard Gentieu
Chef Gentieu is an honors graduate of the prestigious Culinary Institute of America – New York (CIA). His career spans 50 years with a diverse background.
Military Service in the late 1960’s was spent as personal Chef for two Three Star Generals. Chef positions include such venues as Du Pont Country Club in Wilmington, Delaware; Madonna Inn in San Luis Obispo, California; Maisson Jaussauds in Bakersfield and Chef / House Manager for the Bakersfield Country Club. In addition, he has been a successful Chef / Owner of five restaurants over a 20 year period and extended his skills into the community, as a Culinary Instructor with Taft and Maricopa High Schools.
Chef Gentieu is a well known production Caterer in the Central Coast area, providing extraordinary cuisine from Hearst Castle events to the grand opening of Denner Winery. With the launch of Onboard Nautical Events, Chef Leonard has established a following of enthusiastic winery clients with his creative food pairings. Be sure to check our calendar of upcoming Winery Events and the menu information of food and wine pairing examples.
World’s Biggest Sandwich 1975
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