Blog & Media
Meet The Chef: Errol LeBlanc
One of the best parts about expanding Eat In Chef to new cities is meeting new chefs. It’s always great to find culinary professionals who are as passionate about improving in-home dining as we are! We’re especially excited about coming to the Washington, DC area, thanks in part to Chef Errol LeBlanc.
He’s spent time cooking at various hotels and restaurants in Las Vegas and Southern California, but has since settled down in Northern Virginia and now runs his own hospitality group in addition to cooking with Eat In Chef. If you live in the DC area, you can book Chef Errol by clicking here!
Otherwise, keep reading to learn more about Chef Errol and what inspires his cooking in his Q&A below.
What’s your name?
Errol Desmond LeBlanc
Where will you be cooking for Eat In Chef?
I will be cooking in NOVA, aka Northern Virginia, around Woodbridge and Manassas, and also Washington, DC.
Tell us about your professional cooking experience.
I have opened hotels and restaurants throughout Las Vegas and Southern California. I have been mentored by many great chefs, including Master Chef Raimund Hofmeister. However, one of my favorite life experiences was teaching at the Art Institute of America.
Why did you want to work for Eat In Chef?
I love to cook, obviously. But more importantly, I love to cook for people and interact while doing so. I enjoy the company of others and talking to them. I feel cooking and entertaining is one of the oldest forms of bonding and building relationships.
What inspired your love for food and cooking?
My love for food and cooking was inspired by the women in my life — my mom, my godmother, and my grandmother. It feels like we spent all of our time together in the kitchen.
Why is food important to you?
Food is important because it is the one thing that brings us all together. There are only two things on this planet we all need — food and water.
Do you have a signature dish? If so, why do you think this dish best represents you?
My signature dish — this is going to sound boring — is lasagna. It is one of the first things I learned to make as a child. But it is my own because every aspect of the dish is handmade, including the lasagna sheets. Few people have ever tried making lasagna bolognese truly from scratch.
How do you think diners can use Eat In Chef to improve their overall wellness and quality of life?
I think diners can use Eat in chef to bring their families and friends together — build bridges and make bonds. It will allow people to enjoy the presence of others without the stress and worry of cooking and planning.
What’s your favorite food?
Sushi, always and forever.
When you’re not cooking for others, where do you like to eat?
I love sushi restaurants, Brazilian steakhouses, and if I can find them, great Italian restaurants, too.
What do you like to do in your free time?
Spend time with my family, cook for friends, and play sports.
Posted on June 21st, 2016 by Martin Mata