The 2018 competition invited chefs from around the country to create, cook, and display four plates in 60 minutes using regional ingredients. Leonard was assisted by two apprentices, both culinary arts students at Utah Valley University (UVU) where Leonard is the director of the Culinary Arts Institute.
“It’s super fun and it’s super cool to be recognized,” Leonard said. “But at the end of the day I am still just a chef and I just want to make awesome food for people.”
In addition to teaching at UVU, Leonard has also been involved with menu development for the Utah-based Blue Lemon restaurants. It happens that the fast-casual restaurant group is celebrating the launch of its new brand, Live With a Twist, and unveiling a selection of 15 new dishes originated by Leonard.
“We are incredibly proud of Chef Todd and his accomplishments today,” President and CEO of Blue Lemon Aaron Day said. “Not only has he demonstrated his mastery of cooking, he shares a passion for amazing food that nourishes and delights in unexpected ways. We couldn’t be more thrilled to work with him at Blue Lemon.”
In February 2018, Blue Lemon was named among “The Top 40 Fast Casuals To Watch” by QSR Magazine.
Chef Leonard said he believed his U.S.A Chef of the Year win would benefit the larger community.
“This is going to help me be a better teacher, a better chef and a better mentor,” Leonard said.
It happens that Leonard competed for this same title back in 2011. But the timing was bad. was already committed to cook for his LDS Stake’s pioneer trek the same week, preparing three days of outdoor meals for about 250 modern-day “pioneers.” Then, he won the ACF’s Western Region Chef of the Year title in May for a spot in the competition.
“I had already committed to do the trek before I won the regional title,” he told me back in 2011. “So I went back and told them I couldn’t do the trek, because I wouldn’t have time to prepare for nationals. But I felt terrible about it. So I called back and said I’d do it. I had to get all my gear for the competition packed before I went to trek, so the night before, I was up until 2:30 in the morning.”
He spent two days on the trek, then left the last day in the hands of a capable committee to go on to Dallas where his competition team was awaiting him.
“It’s been hectic, but I am so glad I made the right decision,” he had told me back then. “I would have regretted it forever not doing trek. If I win or not, I know the Lord will bless me.”
Although he didn’t end up winning the national title (which went to Todd Kelly, of the Cincinnati Hilton Plaza) he has no regrets.
“We got edged out, but we feel great about what we did,” he told me after the winners were announced. “Just to be able to compete as one of the top four chefs in the country was an awesome experience.”
More about Chef Todd: he is equally at home with fancy high-end cooking and campsite cuisine. A direct descendant of Brigham Young, his culinary interest was first kindled with Boy Scout campouts, and he has won the International Dutch Oven Society’s annual chefs cook-off several times. He also loves to plan and cook for big events.
In addition to teaching at UVU, Leonard developed the menu for The Blue Lemon restaurants in Provo and downtown Salt Lake City.
Leonard grew up in Cottonwood Heights, and had worked at Royce’s Restaurant, Carl’s Cafe and the Provo Park Marriott before serving an LDS mission in Columbus, Ohio. he completed an associate degree in culinary arts from Salt Lake Community College, and worked at Oakridge Country Club in Farmington and was executive chef of the Garden Restaurant and Nauvoo Cafe on Temple Square.
When he first got started, his profession wasn’t considered glamorous. It just meant a lot of long hours in hot kitchens.
“The kitchen is still hot,” Leonard acknowledged. “But food has becoming exciting for people. The science and art of it has become more of a hobby, and the Food Network has shaped our industry into a prestigious job.”
He pointed out that it takes a lot of work and experience to become a competent chef. “You can’t just come up with a pasta dish and say, ‘I’m Bobby Flay.’ Until you have done a party for 500 successfully, how can you call yourself a chef? It is a great honor to be part of this profession.”
