Chef Michael Mcleod began his career modestly, starting at Joes Crab Shack as a pantry cook. There he found cooking to be his passion and went
on to enroll into the Culinary Arts Program at Le Cordon Bleu Las Vegas NV. After Graduating in 2007, Mcleod then went to hone is skills working for Disney at ESPN Zone. Needing more fulfillment, Mcleod then moved into fine dining. Starting as a fish cook for the James Beard Award winning Chef Luciano Pellegrini at the renowned Piero Selvaggio’s Valentino’s Ristorante inside the Venation Hotel and Casino.
Chef Mcleod eventually went on to work with legendary celebrity Chef Kerry Simon at his eponymous restaurant at Palms Place Las Vegas. Quickly advancing in the organization, Chef Simon included Chef Mcleod in his opening team for new restaurant projects. Mcleod spent 2 years alongside Chef Scott Simon (Chef Kerry Simon’s brother) at Carson Kitchen. Building on to his base knowledge of cuisine and refining his work to incorporate his own cuisine concepts, Chef Michael Mcleod advanced as a private Chef for high profile clients. Building tasting menus for industry experts such as Michael Politz, publisher of Food & Beverage Magazine. As of February 7th, 2022 Chef Mcleod will be taking over as the new Chef De Cuisine at the legendary off strip Las Vegas restaurant institution Marche Bacchus. Following the footsteps of international chefs and James Beard Award winners. Chef Mcleod looks to bring his creative approach to cooking and hands on leadership skills with him to Marche Bacchus.