Thorsten Leighty was born to be the Executive Chef of the New Orleans Marriott. Throughout his childhood, Chef Leighty was the self-appointed head of organizing family barbecues and in charge of preparation for large family meals and gatherings in his native Wiesbaden, Germany. So it comes as no surprise that today he finds himself at the helm of an award-winning culinary team of 100 for a 1,350-room convention hotel in the French Quarter, which, at times, serves more than 2500 meals per day.
Beginning with culinary apprenticeships, Leighty spent the first 10 years of his career gaining experience in various roles at Michelin-starred restaurants abroad. He then came to the United States at the age of 25 to work as a sous chef under German Master Chef Joachim Splichal at the highly acclaimed Los Angeles restaurant, Patina.
"I had a solid culinary foundation to fall back on, and, basically, nothing to lose," remembers Chef Leighty. His gamble paid off as he soon became Executive Sous Chef at LA's Renaissance Hollywood Hotel, where he was responsible for all aspects of the culinary operations — including catering Hollywood's elite at the Academy Awards as well as parties for A-listers like Tom Hanks and President Bill Clinton.
Now in New Orleans, Chef Leighty brings his style of cuisine to a city known for food and believes his take on light, seasonal, top quality local ingredients simply prepared and executed well will be a welcome addition to this city's incredible culinary scene. His newly redesigned catering and restaurant menus focus on healthy cooking techniques and utilizing the best seasonal product available.