Leonard Elias C.e.c.

Leonard Elias C.E.C. is an experienced culinary professional with over two decades of leadership in the food and beverage industry. Currently serving as the Director of Nutrition/Culinary Services at Piedmont Fayette Hospital since June 2015, Leonard oversees culinary, dietary, and clinical nutrition teams in an acute care setting, focusing on positively impacting lives. Previously, Leonard worked as the Executive Chef/Director of Food and Beverage at Dolce (Wyndham) Atlanta Hotel and Resort, contributing to the development of the "Thoughtful Food for Thoughtful Minds” program, which promotes the use of natural and nutrient-dense foods. Additional experience includes roles as Corporate Executive Chef/Perishable Goods Director at La Bonne’s Epicure and Markets, and Executive Chef at FLIK International, among other prominent positions. Leonard holds an AOS degree in Culinary Arts/Hospitality from The Culinary Institute of America.