Leela (the chef)
Leela Anna Brett has over 15 years commercial cooking experience. In addition to graduating from Le Cordon Bleu, Sydney at the head of her class, she has worked at fine restaurants in the United States and Australia such as the Four Seasons resort - Santa Barbara, the Four Seasons hotel - Sydney, The Herb Farm - Washington, Hugo’s restaurant - Sydney and Fins restaurant - Byron Bay, voted best seafood restaurant in Australia in 2003 and 2004 by the NSW Restaurant and Catering Association.
Having lived in and travelled to over 30 countries in Asia, South and North America, and Europe, Leela has a strong love for many cuisines. Her experience with Italian, Indian, Japanese and Southeast Asian cooking greatly enriches her French training.
Her love for food, study of nutrition and passion for excellence make every meal she cooks a delight.
Leela Anna Brett has over 15 years commercial cooking experience. In addition to graduating from Le Cordon Bleu, Sydney at the head of her class, she has worked at fine restaurants in the United States and Australia such as the Four Seasons resort - Santa Barbara, the Four Seasons hotel - Sydney, The Herb Farm - Washington, Hugo’s restaurant - Sydney and Fins restaurant - Byron Bay, voted best seafood restaurant in Australia in 2003 and 2004 by the NSW Restaurant and Catering Association.
Having lived in and travelled to over 30 countries in Asia, South and North America, and Europe, Leela has a strong love for many cuisines. Her experience with Italian, Indian, Japanese and Southeast Asian cooking greatly enriches her French training.
Her love for food, study of nutrition and passion for excellence make every meal she cooks a delight.