Chef Leonard has nine years experience within the hospitality industry and has been passionate about cooking following his first job as a dishwasher in a childhood best friend’s family restaurant at only 13. Having earned a Bachelor’s Degree in Culinary Arts Food Service Management from Jonson and Wales University in Rhode Island, Chef Leonard started his career in small bars and restaurants in Northern New Hampshire, where he found an affinity for farm-to-table cuisine. At The Driskill, Chef Leonard combines his love of farm-to-table cuisine and modern techniques to curate scratch-made dishes native to the Central Texas region.
Born in Italy, trained in Florida and now Texan by choice, Executive Pastry Chef Tony Sansalone takes The Driskill’s longtime tradition of producing exquisite pastries and desserts to new culinary summits. Named as “Austin’s Premier Pastry Chef” by the Austin American-Statesman in 2004, Chef Sansalone brings his award-winning credentials and talents to the hotel’s nationally recognized 1886 Café & Bakery.
Chef Colton Foster has a lifetime of experience working in the hospitality industry and spent his formative years at his mother’s side as she ran The Red Goose Saloon, in Fort Worth, Texas. Chef Foster’s passions for the culinary field developed by watching his mother interact with guests and experiencing her love of cooking firsthand, and it led him on the path to becoming a chef.
With a passion for culinary that started at a young age watching her grandmother prepare large holiday meals, Alondra developed a comfort in the kitchen at The Driskill. From dishwasher to Banquet Cook, to now Sous Chef at the 1886 Café and Bakery, Alondra enjoys fusing Texas comfort food with flavors from her Mexican culture.