Leo Asaro is a passionate chef who has worked in some of the best kitchens in Boston, creating exciting food inspired by his own experiences and cuisines from around the globe.
A Midwesterner who spent many summers on Cape Cod, Leo has a unique perspective on food that pulls from both St. Louis BBQ and New England clambakes. Coming from a big Italian family, Leo grew up in the kitchen cooking for holidays and backyard pool parties. Eventually, his interest in food and cooking became a career path, and Leo graduated from Johnson and Wales in Providence, Rhode Island. During school and after graduating, Leo did stages at several renowned restaurants, the last of which was 4-star French restaurant, Radius, where he learned the importance of attention to detail and exacting French technique.
During his stage at Radius, Leo knew it was the right fit. He accepted a cook position there and moved to Boston to expand his culinary knowledge and experience under James Beard award winning chef/owner Michael Schlow. Leo excelled at Radius, working his way up to becoming Sous Chef. Schlow was so impressed with Leo’s dedication and leadership abilities that he penned him to become Sous Chef of his popular Italian restaurant, Via Matta. During his time in the Via Matta kitchen, Leo explored the rustic Italian cuisines of the Piedmont, Tuscany, and Emilia Romagna regions, and he was promoted to Executive Chef within three years.
After working together for over a decade, Leo took over the reins at Schlow’s Latin-influenced restaurant, Tico, creating yet another cuisine to add to his repertoire. It was bitter-sweet to move on from his time at Tico, but Asaro is thrilled to begin his new role, and the next chapter in his career, as the Culinary Director at Alpine Restaurant Group.