Rene De Leon’s passion for cooking has taken him around the world and shaped him into the chef he is today. Starting with a culinary education at the New England Culinary Institute in Vermont and resulting into a dynamic career with some of the world’s most iconic chefs.
Right out of culinary school Rene moved to Boston to work with Food & Wine Best New Chefs Steve Rosen at Salts in Cambridge and Michael Leviton at Lumiere thereafter. After a stint at Jean Roberts at Pigall’s in Cincinatti De Leon arrived in Chicago in 2005. There he landed a position on the line at Moto, a restaurant known for its technological innovation and attention to detail.
In 2007 he joined world-renowned chef Grant Achatz at his Michelin-starred restaurant Alinea. He contributed to a team that achieved #1 restaurant in America as well as #6 in the world in the “The world’s 50 best restaurants”. During De Leon’s time at Alinea they were also awarded three Michelin stars and the James Beard award for Best Service in America. After almost seven years with the group, he was as a sous chef at Next restaurant which was awarded the James Beard Award for Best New Restaurant.
De Leon was instrumental in collaborations Alinea did with chefs Thomas Keller at the French Laundry and Daniel Humm of Eleven Madison Park. He was also able to spend time in many kitchens throughout his career highlighted by time with Rene Redzepi at Noma in Denmark as well as Jordi and Joan Roca at el Celler de Can Roca in Spain.
Most recently De Leon was working with the Michael Mina group as a corporate Executive Sous Chef. Working with Michael Mina gave Chef Rene the opportunity to work on many concepts including the Four Seasons DIFC in Dubai & opening Stripsteak in Honolulu.
2 Dine 4 Fine Catering pastry chef Claudia Vital was most recently featured in Tribeza November 2014 issue. She is a native of Nievez Zac, Mexico where she learned of her love of baking from her grandmother. Years ago, Claudia traveled through her native Mexico to hone her craft. She backpacked for two years through nine states of Mexico- learning the history, food and culture of this diverse country. In Chiapas, she learned about bread. In Puebla, tamales, moles, bunuelos, tortillas, and pazol, etc.
Claudia has been with 2 Dine 4 Fine Catering for 10 years, where she has made her tamales for congress members and cooked for the Pebble Beach Golf tournament. She continues to refine her craft, creating loyal customers addicted to her pies, breads, sweets and authentic Mexican cuisine. Her passion for baking is her love for people recalling favorite memories brought back with one taste or bite.