Twelve years of outstanding hospitality industry experience with Marriott Hotels® has led to the appointment of Leo De Leon as executive chef and director of food and beverage of the new 376-room Marriott Long Beach Downtown. In his dual role, De Leon oversees daily operations of the hotel’s dining program including in-room dining and customized on-site catering for meetings, weddings and special occasions.
When complete in June 2024, Marriott Long Beach Downtown will introduce a fresh new dining venue Local Current, a stylish lobby market for grab-and-go fare and private Marriott Bonvoy members’ M Club – all under De Leon’s guidance.
At the new and contemporary Local Current, De Leon and his team are planning innovative, California-inspired culinary offerings to please local and destination guests alike. The all-day menu will feature dishes prepared with great attention to flavor and California ingredients, including handhelds such as Local Yellowtail Fish Tacos, Cauliflower Steak with spiced yogurt, Wagyu Steak Burger, Burrata Flat Bread and fresh salads such as Farmer’s Market Grain Bowl.
Previously, De Leon served as executive chef at the Marriott Irvine Spectrum. He has held past positions at JW Marriott Palm Desert, Newport Beach Marriott Resort and Spa and at the Marriott Marina Del Rey. He graduated from Le Cordon Bleu College of Culinary Arts Pasadena with an Associate of Arts degree – restaurant, culinary and catering management. When not cheffing and supervising and training hospitality staff, he especially enjoys offshore fishing and is a National Parks enthusiast.
