Drew Van Leuvan
Years of Participation
Van Leuvan began cooking while enrolled at the University of Massachusetts. He quickly realized cooking was his passion and went on to graduate from the Culinary Institute of America in 2000. After graduation, Van Leuvan perfected his skills while apprenticing under some of the world’s best chefs including Jean Louis Palladin, Guenter Seeger, Wylie Dufresne, Joel Antunes, Sam Mason and Chef Mark Dommen. In 2004, Van Leuvan served as executive chef at Atlanta’s acclaimed Toast restaurant where he was recognized as a “Chef on the Rise” by Food & Wine magazine. Following his stint at Toast, Van Leuvan became executive chef at Spice restaurant where he received three stars from both the Atlanta Journal-Constitution and Creative Loafing. In 2006, Chef Van Leuvan was appointed executive chef of Saga restaurant where he received the “Rising Star Award” from StarChefs.com and “Most Memorable Plate of 2007” from Creative Loafing. Van Leuvan began working with Concentrics Restaurants in 2008, he first was the Executive Pastry Chef at Trois Restaurant, before becoming executive chef at ONE. midtown kitchen. He was previously the owner of hand-made pasta Pan De Mie Pasta Company. Van Leuvan is a member of the Jean Louis Palladin Foundation, Slow Food and Chefs Collaborative.
Outside of the kitchen, Van Leuvan enjoys spending time with his daughter Kayden, wife Kimberly as well as teaching and spending time with others. He also enjoys building most anything, working in his garden and utilizing his homegrown vegetables in his dishes. Van Leuvan resides in Atlanta’s Ormewood Park with his wife and daughter.