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.
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.
was brought on as the opening chef at Salt House
through his and Mitchell Rosenthal's mutual friend, Richard Reddington.