Background and Experience

David Leeder is a Calgary-based Executive Chef and Culinary Director specializing in building high-performance restaurant concepts with strong financial discipline and scalable systems.

He’s responsible for the development of award winning food programs and culinary teams for: Penny Crown Tavern, DOPO, Bar Rocca, and Quarters bar, concepts recognized among Canada’s top restaurants.

Leeder’s background includes senior roles in some of the world’s most demanding kitchens, including Executive Sous Chef at 3 Michelin Star Per Se under Thomas Keller, as well as experience at Noma and 3 Michelin Star Restaurant Martin Berasategui. These environments shaped his approach to precision, consistency, and operational excellence at scale.

At the core of his philosophy is a belief that great restaurants are built not just on food, but on people. He is deeply invested in mentorship, team culture, and operational excellence, bringing the same level of intention to leadership as he does to the plate.

His long-term vision is to develop a portfolio of concepts that combine Michelin-level discipline with accessible formats—creating restaurants that are both culturally relevant and have an impact on the city of Calgary