Executive Chef Baton Rouge
Executive Chef Leighton Carbo began his culinary career in Baton Rouge while attending college at LSU. After receiving his degree, he attended culinary school at Le Cordon Bleu in Portland, Oregon. While in school, he apprenticed at BlueHour. After graduation, he became sous chef at another Portland establishment, Filbert’s. He also spent a summer working at WD-50 in New York. After a four-year stint in Oregon, Leighton decided to return home to Louisiana. Here, he has the ability to cook the food that is close to his heart for the people he loves. He has participated in many fundraising events including The Wine Opener for Cystic Fibrosis every year in November, March of Dimes Signature Chef Auction, as well as many other events for the Baton Rouge Epicurian Society.