Acclaimed American chef and good food activist, known across the United States as a culinary leader implementing sustainable change within the food system. Chef Leoni has distinguished herself with an avant-garde approach to blending the best of the desert southwest with the tropical traditions of the Caribbean. Chef Leoni has spent over a decade exploring the islands of the Caribbean and immersing herself in seaside food cultures with a keen eye on responsible fishing practices. Founder of the award-winning Leoni’s Focaccia and raised in an Italian family she is fluent in Italian cuisine. Having 3 decades living in the desert southwest has put the flavors of Mexico in her culinary repertoire.

Chef Leoni facilitates local and national conversations on sustainability, the role of food in resource management and public well-being. As a member of several acclaimed food centric sustainability organizations, she has worked to inform consumers and institutions about how our food choices can promote resilient ecosystems, more secure food supplies, healthier people and thriving communities.

As a nationally recognized culinary leader Chef Leoni now brings her expertise to Europe implementing ecological and social change of the Dutch food system through the lens of food.