In contrast to an avant-garde painter forging ahead into the future, Chef Ted is an ancient Mediterranean artesian potter, throwing, timeless and unchanged ceramic pots and amphorae to perfection time after time. Ted Leake began cooking in 1976 while attending the University of Virginia. After graduation, he began a years long odyssey as a journeyman chef, working in restaurants all over the world including: The Sydney Opera House in Australia, Au Claire de la Lune in Paris and the Mayflower Hotel in Washington, D.C.
It was during this period that Chef Ted soaked up the flavors and techniques that make up the foundation of Classic Cuisine: dark red wine rich beef burgundies from France, saffron and seafood rich paellas from Spain, buttermilk soaked and cornmeal dusted golden fried chicken from the American South and chocolate infused Molés, garnished with apricots and pumpkin seeds from the heart of Aztec Mexico-some of these dishes date back to the Middle Ages: Talk about Tried and True!
Odysseus returned to Charlottesville and established Chef Ted Catering in 1991. Chef Ted provides exquisite food, creatively arranged, at an affordable price.
