Kim Leo – Sous Chef
Born in Bellevue, Pennsylvania, Kim began cooking at a very youthful age. As a child, Kim enjoyed watching his father cook Frittata’s every Saturday as part of his weekly routine. He remembers waking up to the wonderful aroma filling the house. Growing up Kim eventually took over the tradition. At the age of 14 Kim began working at the Ponderosa, he started at the buffet, and then moved up to working the grill. When Kim realized his dreams he enrolled at the Pittsburgh Culinary Institute. During the summers Kim interned at the Nevillewood Country Club. During his younger years Kim met many chefs who motivated and inspired him to pursue his career as a chef. Kim graduated from the Le Cordon Bleu program at the Pittsburgh Culinary Institute in 2010.
After culinary school, Kim was offered an externship with AIGTP where he worked under the guidance of Executive Chef Nick Krug. This enabled him to broaden a variety of techniques and recipes while advancing to Sous Chef. Kim accredited Nick to teaching him many life lessons that will stick with him throughout his career.
Benjamin Neu – Chef
Ben graduated from the University of Pittsburgh, then worked as a computer software consultant until 2008 when he decided to pursue his true passion of cooking. After attending Le Cordon Bleu Pittsburgh, he joined All in Good Taste Productions in 2010, where he continued his education under the skilled mentoring of Executive Chef Nick Krug. Ben brings his attention to detail and customer relations skills from his earlier career. In addition to using these skills in the kitchen and at the client’s events he also applies them to the purchasing of all kitchen supplies and ingredients for the business. Ben is committed to handling the best ingredients in the best way to produce memorable meals and an outstanding event.