Leonard, Todd Curtis
Department Chair - Associate Professor - Culinary Arts
Canyon Park Building L
Last Updated: 10/24/18 -

Bio of Chef Todd Curtis Leonard C.E.C                              

Chef Todd Leonard, Certified Executive Chef has had a passion for food his whole life. He found at a young age that he loved the hospitality industry, and thanks to his mother and grandmothers, cooking seems to run through his blood.

By the time he graduated from the culinary program at Salt Lake Community College, he had already worked at some of Utah’s premier dining establishments, including Royce’s Restaurant in the Canyon Racket Club, Carl’s Café, Provo Marriot Hotel, Thanksgiving Point, and Oakridge Country Club.  Chef Todd was the Executive Chef at the Garden Restaurant in downtown Salt Lake City for nearly eight years, and is currently Director of Culinary Art at Utah Valley University.   Stepping out of the kitchen and into the classroom was a difficult decision for Chef Todd, but he has found a renewed sense of love and passion for teaching, and enjoys inspiring his students toward success.

In addition to teaching, Chef Todd is the Executive Chef for Thrive Life, where he is extensively involved in recipe and product development along with Leadership and Sales training.  His passion for research &development has grown deep and truly finds satisfaction in creating products that thousands of people can enjoy. He also successfully created the original menu for the Blue Lemon Restaurant and opened their first 2 stores and continues to consult and support the brand.

 Chef Todd has earned the Utah Chef of the Year Award in 2006 and 2010 and was the 1st place Gold medal Winner of the Western Region Chef of the year competition in 2011. He has 8 American Culinary Federation Gold Medals. His passion for outdoor cooking has taken him to 3 first place victories in IDOS Dutch oven competitions.

 Chef Todd loves food but finds relief from the stove by spending time with his four children and love of his life, (wife) Michelle. They spend time at their family cabin and 4h with their 4 trusty steeds (horses). They all are faithful followers of the Lord Jesus Christ and serve faithfully in the LDS church.

Chef Todd strives to give back to the craft that fills him with passion and drive daily as he sees the rewards of cooking and execution of the professional kitchen. He loves to share his passion with others and inspire the art and science of cooking!

“Cooking is the opportunity to express ones passion and commitment to serving others”.

 Todd C. Leonard C.E.C