Chef Leroy’s eclectic menu of New American and French influenced dishes at Bistro 234 reflects his creativity and passion for cooking. Through humble beginnings, Chef Leroy started as a dishwasher and was determined to learn from the best Chefs around him. "Hard work through the restaurant ranks and hands on experience is really the best way to become a Chef," states Chef Leroy. Now thirty years later he is the Executive Chef in his hometown at Bistro.
"I love to dissect how and why other Chefs have created flavors and pairing of ingredients together to make a dish, and then try to recreate and interpret it my own way. The process of creating dishes is constantly running through my mind. I love to cook!" states Chef Leroy.