Convention Center Executive Chef Leon West Cooking Up Other Culinary Pursuits
07/30/2009
New Orleans Ernest N. Morial Convention Center’s Executive Chef Leon West is stepping down as executive chef of ARAMARK at the Convention Center, a position he has held for 25 years.
An employee of ARAMARK since 1978, West has been at the Convention Center since 1984 and helped prepare the Convention Center for its 1985 opening. He is considered by his peers, both locally and internationally, as one of New Orleans’ most talented chefs. He has delighted the most discriminating tastes with his versatile talent and his unique ability to adapt from small elegant functions to dinners for over 10,000.
“Chef Leon’s outstanding characteristics are dedication, extraordinary creativity and being well-versed in every aspect of culinary,” said Jean-Pierre Turgot, general manager of ARAMARK at the New Orleans Ernest N. Morial Convention Center.
Over the years, West has served as executive chef for high-profile events such as National Football League Commissioner’s Party, Taste of The NFL, NCAA Bowl Championship Series VIP Reception and the NBA All-Stars Players Party.
West recalls one of his more challenging experiences at the Convention Center: “One year, our team of 200 had to cook for over 35,000 people in a 24-hour period: breakfast, lunch and a reception followed by breakfast the next morning,” said West. “It was a challenge but we were able to pull it off for the client.”
A native of Boston, Massachusetts, West began his culinary industry career as a busboy and dishwasher at Johnny’s Diner. Later, he graduated from the Massachusetts Vocational and Technical School’s Culinary Arts Program and also worked in New York, New Jersey, Massachusetts and Las Vegas before settling in New Orleans.
West is routinely honored for his participation in charitable events for Dollars for Scholars, YMCA, Christmas in October, Friends of City Park, and Children’s Hospital. He works closely with Second Harvest Food Bank as well as Bridge House and Ozanam Inn. Following Hurricane Katrina, Chef Leon played an integral role in assisting the Convention Center and the community through the recovery process by feeding the National Guard and first responders who were stationed at the Convention Center.
West is a member of the prestigious Chaîne des Rôtisseurs international culinary society and served as Maître de Cuisines at three annual dinners. He is an active member in the Local Chapter of the American Culinary Federation (ACF) and in 1996 received “Chef Of The Year” Honors from ACF’s New Orleans Chapter. In 1997, he was inducted into A Taste Of Heritage Foundation’s African-American Chef’s Hall Of Fame.
“Chef Leon is an icon of the New Orleans Ernest N. Morial Convention Center. Our attendees know him for his signature praline crêpes, and the community knows him for his service to charity. But we know him as ‘Chef Leon,’ a fine chef who is an integral part of our facility’s history. He will truly be missed,” said Bob Johnson, president/general manager of the New Orleans Ernest N. Morial Convention Center.
With twelve- to eighteen-hour days at the Convention Center behind him, West has some new plans under his chef’s toque. He recently debuted his new line of spices called “Spices with Chef Leon West.” The locally-produced product line features seven original blends. “Spices with Chef Leon West” is available at Rouses’s Supermarket locations throughout the greater New Orleans area and will soon be available online at http://www.chefleonwest.com.
West is also looking forward to the opportunity to spend time with his family. Chef Leon and his wife Joyce have been married for over 40 years and are the parents of seven daughters.
A nationwide search will be conducted for a new executive chef. ARAMARK has named Pascal Beaute as Interim Executive Chef. Beaute comes to New Orleans from the Tampa Convention Center. With 20 years of culinary experience, Beaute has worked at hotels and resorts worldwide and also served as a chef at the 2008 Summer Olympic Games in Beijing. Prior to joining ARAMARK, Beaute was executive chef at the Kennedy Space Center in Florida and was a key participant in opening the EuroDisneyland Resort in Paris.
A native of France, Beaute received his diploma in French Culinary at the Hotel and Culinary Academy of Poligny and received his Master’s degree in the art and technique of vacuum cuisine from Ecole de Georges Pralut.
Chef Leon West
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About the New Orleans Ernest N. Morial Convention Center
With 1.1 million square feet of contiguous exhibit space, an award winning staff and first class amenities, the New Orleans Ernest N. Morial Convention Center is the sixth largest convention center in the nation and a consistent Top 10 host of the largest number of conventions and tradeshows annually. A leading rainmaker of the city’s hospitality industry, MCCNO event activity has produced $39.12 billion in economic impact since its 1985 opening, including $2.19 billion in new tax revenue.
