Chef Leighann Smith

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About Chef Leighann Smith

Leighann Smith is a chef known for her work at Tuff Break Nola and Piece of Meat. She has collaborated with acclaimed chefs, including James Beard Award winner Rebecca Wilcomb, suggesting a high level of culinary skill and respect within the industry. She appears to have taken a hiatus from active cooking before returning for special collaborations.

Chef Timeline

Undated (recent)

Worked as a chef, associated with Primal cuisine

Tuff Break Nola

Associated with 'PRIMAL' events.

Undated

Worked as a chef

Piece of Meat

Restaurant name suggests a focus on meat-centric dishes.

2024-10-23

Collaborated with James Beard Award winner Rebecca Wilcomb

Goodenough Supper Club

Joined a culinary collaboration with Rebecca Wilcomb and Kelly Mayhew, noted as coming 'out of retirement'.

Insights

Key Information

Leighann Smith is a chef known for her work at Tuff Break Nola and Piece of Meat. She has collaborated with acclaimed chefs, including James Beard Award winner Rebecca Wilcomb, suggesting a high level of culinary skill and respect within the industry. She appears to have taken a hiatus from active cooking before returning for special collaborations.

Customer Perception

While direct customer reviews are not available in the provided information, her social media presence and participation in high-profile collaborations suggest a positive perception and interest from the culinary community and food enthusiasts. The Instagram post about her collaboration received positive engagement.

Cuisine Highlights

Primal CuisineMeat-centric dishes

News

On October 23, 2024, Leighann Smith, formerly of Piece of Meat, came out of retirement to join James Beard Award winner Chef Rebecca Wilcomb and Kelly Mayhew (Mayhew Bakery) for a culinary collaboration at Goodenough Supper Club.

Restaurants by chef

Tuff Break Nola, Piece of Meat, Goodenough Supper Club (collaboration)

Additional Details

Leighann Smith was noted to have 'come out of retirement' to participate in a culinary collaboration with James Beard Award winner Chef Rebecca Wilcomb and Kelly Mayhew (Mayhew Bakery) at the Goodenough Supper Club.

Data Freshness: 3mo ago