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This profile was last updated on 9/25/13  and contains information from public web pages.

Chef Consultant

Local Address: San Francisco, California, United States
Redd Restaurant
 
Background

Employment History

  • Chef
    Salt House
  • Chef

Education

  • New England Culinary Institute
25 Total References
Web References
Robert Leva Executive ...
www.spur.org, 8 June 2011 [cached]
Robert Leva Executive Chef Salt House Leva's credits are chockfull of three and four star restaurants, ranging from L'Espalier to Auberge de Soleil to Jardiniere. Despite growing up in Binghamton, New York, Leva never knew he would end up becoming a chef. Leva attended the New England Culinary Institute and his first job was working for a 20-room Relais & Chateaux property in Colorado. He then moved to Boston and worked for two four star restaurants - the highly acclaimed L'Espalier under Frank McClelland and at Hamersley's Bistro with Gordon Hamersley.
In 1998 Leva moved to San Francisco to work at Jardiniere, where in a moment of foreshadowing he met two individuals who would later play significant roles in his career - Richard Reddington and Doug Washington. After a short stint at Plumpjack with Keith Luce, Leva moved to Napa and spent the next six years working at some of the Valley's most well known properties: Auberge du Soliel, Calistoga Ranch and Redd.
...
Leva was brought on as the opening chef at Salt House through his and Mitchell Rosenthal's mutual friend, Richard Reddington.
Salt House, Robert ...
sanfrancisco.bizjournals.com, 16 Mar 2007 [cached]
Salt House, Robert Leva,
...
Robert Leva
Chef, Salt House
...
Chef: Robert Leva.
May 8, 2012 | The Chatterbox | Tablehopper
www.tablehopper.com, 8 May 2012 [cached]
The Inside Scoop announced chef Robert Leva has left ~SALT HOUSE~ after five-plus years there, and will be opening his own restaurant.
Robert ...
www.spur.org, 22 May 2010 [cached]
Robert Leva
Salt House
Leva's credits are chockfull of three and four star restaurants, ranging from L'Espalier to Auberge de Soleil to Jardiniere, although growing up in Binghamton, New York, Leva never knew he would end up becoming a chef. Leva attended the New England Culinary Institute and his first job was working for a 20-room Relais & Chateaux property in Colorado. He then moved to Boston and worked for two four star restaurants-the highly acclaimed L'Espalier under Frank McClelland and at Hamersley's Bistro with Gordon Hamersley.
In 1998 Leva moved to San Francisco to work at Jardiniere, where in a moment of foreshadowing he met two individuals who would later play significant roles in his career-Richard Reddington and Doug Washington. After a short stint at Plumpjack with Keith Luce, Leva moved to Napa and spent the next six years working at some of the Valley's most well known properties: Auberge du Soliel, Calistoga Ranch and Redd.
...
Leva was brought on as the opening chef at Salt House through his and Mitchell Rosenthal's mutual friend, Richard Reddington.
May 10, 2011 | The Chatterbox | Tablehopper
www.tablehopper.com, 10 May 2011 [cached]
Chef Robert Leva has created a five-course menu showcasing the very best wild foods, and Salt House bartenders will be foraging with Connie Green in the woodlands of Sonoma to create three seasonal cocktails.
Other People with the name "Leva":
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