Leslie Boyce

Leslie Boyce has extensive experience in the culinary field, currently working as a Line Cook and Dishwasher at Concord Hospitality Enterprises since August 2021. Previous roles include Organic Farmer at Lands End Farm, where responsibilities encompassed planting and selling produce from organic farming practices, and various culinary positions at HILTON, where Leslie worked in the pantry and at omelette and pasta stations. Experience also includes serving as an Expediter in the Catering Department for Restaurant Associates and a Dietary Aide at South Mountain Rehabilitation. Leslie's early culinary training includes a Food and Beverage Internship at Loew's New York Hotel and a Cook Internship at Mekka Restaurant. Educational background includes degrees in Culinary Arts from New York Restaurant School and an Associate degree in Hotel, Motel, and Restaurant Management from Katharine Gibbs School.