Part anarchist, Part biologist, Chef Leon Gunn is stirring things up at aria.
Leon Gunn has been named the Chef de Cuisine at the culturally inspired, comfortably American aria restaurant in Chicago. Gunn, a former cook at the acclaimed Spring restaurant, was promoted to Chef de Cuisine after spending a year in the aria kitchen.
Gunn, an honors graduate of the CIA, brings a unique background of biology and former GreenPeace volunteer. Part scientist, part anarchist, Gunn prefers to experiment with recipes than follow current culinary trends. “I don’t have time or interest in keeping up with what everyone else is doing,” Gunn explains. “It’s more important to me to see what’s out there and figure out how I can use it.”
To emphasize the point, Gunn’s office is littered with cookbooks rather than food magazines. “I like to think about what kinds of foods have sated the masses in different countries,” he explains while sampling different versions of a contemporary pho. “Then I throw the recipe away and start from scratch, using the best ingredients and the best technique in order to create a high-end, American dining experience.”
Gunn began his career as a pastry chef and continues to experiment in the kitchen. In 2001 he was named Food & Wine Magazine’s best student chef.
In his spare time he enjoys year-round, defying authority and is continually trying to create the perfect emulsion.
Chef2Chef News Desk