Bio | Leon Teow

Chef Leon Teow

I began my love for culinary at the age of 6, by helping my mother’s catering business in Penang, Malaysia. I always loved art and began using my keen eyes to assist in the presentation of my mother’s cuisine.
After graduating high school, I began my formal culinary education with Penang Culinary Association which led me to the Shangri-La Hotel Group.

After two years with Shangri-La, I was recruited to open the 5-Star Mutiara Hotel, Managed by Mandarin Oriental in Penang as Chef De Partie of the Terrace Café.

My Enthusiasm leads me to Bermuda to join the South Hampton Princess Hotel. While there, I learned pastry and baking to continue to broaden my knowledge.

While traveling in the United States in 1992, I met an Individual that was opening a restaurant in New Jersey. I was persuaded to come to the States and assist with a new concept, Pacific Rim cuisine. This proved to be very popular and became the trend throughout the states.

After four years, I decided it was time to continue my culinary journey. I joined The Ritz Carton in Amelia Island, Florida. I was the Chef Garde Manger. I was able to pull my love for food and art, including ice carving together to create innovative presentations and flavors. While there, I was invited to assist in opening/
re-opening many Ritz Carlton properties. Among them, are Jamaica, Naples, South Beach, Tyson Corner, Virginia, and Several Others.

I then transferred to the Ritz Carlton Golf Resort, Naples in 2001 to open a new property, worked in many positions for four years helping the property achieve the 4 stars, 5 Diamond ratings.

In 2006, I agreed to join the West Paces Hotels Group headed by Horst Schultze the founder of the Ritz Carlton. I committed to spending one year with the group to help at Daufuskie Island Resort and Spa located off of Hilton Head Island, SC. During this time, I had laid the culinary foundation and standards for the resort to become the premier property in the area.

After one and a half years, I joined the Graves World Hospitality Company to be an Executive Chef for their upcoming property in Celebration, Florida, name Mona Lisa Hotel. At this property, I had successfully created a new cuisine named Eden Cuisine, based on all fresh products, prepared naturally.

I then joined the Intercontinental Hotel Group to re-open their new property in Orlando, located within Walt Disney World Resort. This property enabled me to connect to a bigger audience through Orlando Television and Podcasts and was selected as an Orlando Signature Chef.

It was then I joined The Loews Portofino Bay Hotel at Universal Orlando to set the culinary stage and Loews Hotel’s identity in Orlando and the region. I achieved many successes during my 10 years with the company which prepared me for my next adventure.

I eagerly joined The Club world at a newly taken-over property in the Reno/Lake Tahoe area in Nevada. The Arrowcreek Country Club was the perfect opportunity to use my skills in opening and establishing a culinary department for an (under 60 million dollars complete renovation) property. The club at Arrowcreek has a new identity and is making a mark in the culinary world out west.