Jim Leonardo
Greer
Summary
20+ year Michigander recently relocated to South Carolina seeking an executive chef position
Critically acclaimed, innovative, and versatile chef, providing best-in-class operations in many different aspects of the hospitality industry, with a strong emphasis on situational management and inspiring associates to achieve the highest standards on their journey for professional excellence. With decades in professional kitchens, I realize there are many ways to execute any task. I am able to coach effectively, communicate thoughtfully, and exceed expectations. I thrive on teamwork and achieving team goals.
Overview
32
32
years of professional experience
Work History
Executive Chef
Polo Fields Golf and Country Club
Ann Arbor
02.2024 - 08.2025
- Operated year-round country club catering to members and guests.
- Trained new chefs on culinary techniques and club standards for consistent food preparation.
- Redesigned and rewrote all catering menus and wedding packages.
- Implemented cost-effective sourcing strategies for ingredients while maintaining quality standards.
- Maintained high standards of service and facility management.
- Developed engaging member events to enhance community involvement.
- Assisted in developing marketing strategies designed to increase restaurant revenue such as Sunday Brunch implementation and online ordering program.
- Coordinated with front-of-house staff regarding reservations and table management.
- Increased food sales from $2 million to $2.6 million in one calendar year.
- Operated with a 19% kitchen labor cost and 34% COGS
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
Executive Chef
Lakelands Golf and Country Club
Brighton
12.2018 - 12.2023
- Member-owned club, not for profit 501C tax status
- Managed kitchen staff, ensuring efficient workflow and high standards of food safety.
- Oversaw inventory control, minimizing waste and maintaining quality stock levels.
- Collaborated with event coordinators to create customized catering options for special events.
- Evaluated kitchen operations regularly, identifying areas for improvement and staff development.
- Trained kitchen workers on culinary techniques.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Designed and streamlined a unique COVID meals-to-go program.
- Pre-COVID food sales rose from $2.8M to $3.2M.
- Operated with 22% kitchen labor cost and 35% COGS.
Executive Chef
Katherine's Catering
Ann Arbor
02.2015 - 12.2018
- Premier caterer in Livingston County, MI.
- Primarily offsite catering, with some business generated from event spaces, with Katherine's as the principal caterer.
- I was tasked with recosting the entirety of all menus, consisting of over 1,600 items, for over 30 years of operations.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Collaborated with warehouse and sales staff to ensure smooth execution and delivery of all products.
- Oversaw inventory control, minimizing waste and maintaining quality stock levels.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Increased sales from $3.6M to $4.2M
- 22% kitchen labor cost 28% COGS
Executive Chef
The Bird and The Bread / The Elm Room
Birmingham
08.2013 - 12.2014
- I opened this restaurant while employed as the executive chef at Vinology Wine Bar & Grill, and I ran it for its first year of operation.
- Was involved in the planning stages of the business by meeting with architects and designers.
- Purchased all new equipment and was the lead contact during installation.
- Designed seasonal menus, emphasizing fresh, local ingredients.
- Managed kitchen staff, ensuring efficient workflow and high standards of food safety.
- Designed a beer-friendly menu with three separate open kitchen kiosks for pizza, rotisserie, and bakery.
- Restaurant was selected as a Top 10 New Restaurant by the Detroit Free Press
Executive Chef
Vinology
Ann Arbor
12.2010 - 12.2014
- Created a unique menu design with a user-friendly method of food and wine pairing, using color coding, wine styles, and flavor profiles.
- Developed relationships with local producers for a true farm-to-table experience.
- All but eliminated out-of-season produce on seasonal menus.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Performed financial analysis and recommended effective methods to cut costs.
- Experimented with various ingredients and cooking techniques, such as sous-vide, gelification, foams, powders, and liquid nitrogen freezing.
- Collaborated with suppliers to source high-quality ingredients at competitive prices. Negotiated mass purchasing agreements.
Executive Chef
Mosaic
Detroit
01.2008 - 12.2010
- Company Overview: Greektown casino restaurant, Averaged 58% prime cost.
Executive Chef
NOMI
Northville
02.2007 - 01.2008
- Company Overview: Farm to table restaurant, Featured in HOUR Detroit magazine.
Executive Chef
City Cellar Wine Bar and Grill
Birmingham
02.2003 - 02.2007
- Company Overview: 250 seat restaurant, 100 wines by the glass, featured in Bon Appetit magazine.
Executive Chef
Big City Tavern
West Palm Beach
02.2001 - 02.2003
- Company Overview: Big Time Restaurant Group. Was selected to relocate to Michigan to open City Cellar.
Executive Chef
Motor Yacht "Cacique"
Palm Beach
01.2000 - 02.2001
- Company Overview: Winter in Caribbean, Summer in Mediterranean.
Sous Chef
Harvest
Cambridge
01.1998 - 01.1999
Sous Chef
The Monkey Bar
New York
01.1996 - 01.1998
Sous Chef
The Painted Table at The Alexis Hotel
Seattle
01.1994 - 01.1996
Skills
- Menu development
- Menu pricing
- Cost management
- Culinary expertise
- Inventory oversight
- Event coordination
- Banquets and catering
- Team building
- Culinary training
- Decision-making
- Purchasing management
- Vendor relations
- Signature dish creation
- Workflow optimization
- Strong work ethic
- ServSafe certification
References
- Tim Simpson, (734) 730-1506, tim@polofieldsccmi.com, Owner, Polo Fields Country Club, Tecumseh Country Club
- Joanne Dinser, (734) 260-4358, joanne@lakelandsgolf.com, General Manager, Lakelands Golf & CC
- Mike Ryan, (810) 931-7573, mryan@northernhaserot.com, Sales Rep, Northern Haserot
- Mark Coker, (803) 707-1909, Relative, Native South Carolinian
Experience And Accomplishments
Began my Career as an apprentice at The Four Seasons Hotel, Boston, Ma
Spent a year Abroad in Europe as a staggiere.
Lived and worked in New York, NY. Seattle, Wa. Palm Beach, FL
Worked for one year as a private chef on a 180' motor yacht.
Was Featured in HOUR Detroit magazine
Food & Wine Magazine
Detroit Free Press
Languages
Spanish
Professional
Accomplishments
- Was named to Best Chefs America
Timeline
Executive Chef
Polo Fields Golf and Country Club
02.2024 - 08.2025
Executive Chef
Lakelands Golf and Country Club
12.2018 - 12.2023
Executive Chef
Katherine's Catering
02.2015 - 12.2018
Executive Chef
The Bird and The Bread / The Elm Room
08.2013 - 12.2014
Executive Chef
Vinology
12.2010 - 12.2014
Executive Chef
Mosaic
01.2008 - 12.2010
Executive Chef
NOMI
02.2007 - 01.2008
Executive Chef
City Cellar Wine Bar and Grill
02.2003 - 02.2007
Executive Chef
Big City Tavern
02.2001 - 02.2003
Executive Chef
Motor Yacht "Cacique"
01.2000 - 02.2001
Sous Chef
Harvest
01.1998 - 01.1999
Sous Chef
The Monkey Bar
01.1996 - 01.1998
Sous Chef
The Painted Table at The Alexis Hotel
01.1994 - 01.1996
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