At the age of 17, Edgar Leal decided to kick-start his culinary life and began working as a chef at Gazebo Restaurant in his native Caracas, Venezuela. After two years of training under the guidance of Chef Marc Provost, Leal seized the opportunity to work under Chef Pierre Blanchard at Deuxime Etage Restaurant, also in Caracas. Just six years later, his discipline, sense of responsibility, humbleness and genuine kindness brought Leal to Spain to work at Casa Carmona Restaurant in Seville under Chef Iñaqui Izaguirre, winner of the national award of gastronomy in Spain.
After two years, Leal returned home to work at ARA Restaurant in Caracas. Three years later, Leal became the restaurant’s Executive Chef. At the same time, he was named Executive Chef at the Centro Lido Hotel and Nouveau Grill.