At the intersection of obsession and artistry, two culinary visions come together. Led by iconoclastic Chef Alvin Leung, the “Demon Chef” known for challenging convention, and Sous Chef Edan, whose precision and creativity shape the kitchen, The Leo brings a new perspective to the classic steakhouse. Together, they build a menu around premium ingredients, thoughtful technique, and an approach that doesn’t take tradition too literally.
CALEB EISENBERG, CHEF DE CUISINE
Growing up in Markham, Chef Caleb Eisenberg brings a refined, technique-driven approach to The Leo Seafood & Chop House. Having previously worked at Michelin-starred Alo in Toronto, Caleb draws on his fine-dining background to bring precision and creativity to the kitchen. Edan Lister-Stevens — Executive Chef
CHEF EDAN LISTER-STEVENS
Brings a modern, technique-driven approach to The Leo Seafood & Chop House. Previously Head Chef at Michelin-starred aKin in Toronto, his cooking blends classical technique with the bold flavours and traditions of East and Southeast Asia.
