Having apprenticed at other restaurants, Leon Galatoire entered Galatoire's as a cook at the age of twenty-two. There he learned the bases, subtleties, nuances, and history of its cuisine. In 1980, he left the kitchen for experience in managing the dining room. During this time he traveled extensively in the Caribbean, where he was influenced by the cookery of the islands. Today he has returned to the kitchen to oversee the preparation of the fine food in one of New Orleans' great restaurants.