Kellen Leach | Sous Chef

Sous Chef

Kellen brings nine years of experience in the culinary industry. Before joining Frasca in 2024, he worked at San Francisco’s State Bird Provisions, The Progress, and The Anchovy Bar, where he took on roles as Chef de Partie, Butcher, and Sous Chef. Before this, he spent a year as Chef de Partie at Chicago's prestigious Alinea.

Kellen’s passion for food began early on in Boulder Creek, California where he spent time cooking alongside his mother. Kellen’s approach combines attentiveness, anticipation, and humility, aiming to help others before being asked and always being open to learning from those around him, and sharing his knowledge with others in ways that spark their excitement for cooking.