Chef Leonardo Di Clemente has had a fascinating career, serving across an entire spectrum of guests around the world: individuals from Italy (Park Hotel Laurin Bolzano, I Luoghi di Pitti Relais Altamura, Hotel Astoria Florence) and Japan (Four Seasons Hotel Tokyo at Chinzan-so) to the United Kingdom (Four Seasons Hotel London at Canary Wharf) and Switzerland (Hotel Suvretta House St. Moritz). He has been with the Four Seasons family since 2001 and now resides in Hungary serving at the iconic Four Seasons Hotel Gresham Palace in Budapest, Hungary.
This international experience has enabled him with many learning opportunities which helped transform his culinary skills, style, and beliefs. In Switzerland, he learned to be organized. In London, he learned of different cuisines through the city’s multiculturalism and through the city’s wide variety of ingredients available. Through his experiences in Japan, he learned about perfection, balance, colour, and how to please his guests. In Hungary, he has learned about the importance of first impressions when preparing a dish, with the belief that “the first bite is with the eyes”.
Born in Bisceglie – Bari, Italy, Chef Leonardo stays true to his roots, delighted by cooking Mediterranean cuisine with a local twist, using local ingredients. In his childhood, he had been taught by his farmer parents to create meals from fresh fruits, vegetables, and herbs, locally sourced. His mother is his greatest inspiration.
Chef Leonardo has studied at the Addetto Al Servizi Alberghieri Di Cucina hospitality school in Bari, Italy and received a Higher Diploma in Culinary Arts (Diploma Di Qualifica Professionale).