News & Updates
June 2026
Every dish that comes out of the Chez Leon window carries a little bit of Leon's own journey with it — and it's a longer road than most people expect from a food truck parked on N Florida Ave.
Leon has spent eight to ten years in the food industry, starting out part-time before working his way up. His first real taste of ownership came when he partnered with his former boss to open a crêperie together in Montreal. It was there that he learned what it actually takes to run a kitchen day in and day out — not just cook, but manage, adapt, and keep a small business alive.
After Montreal, Leon set out on his own. Moving to the U.S., he spent six to nine months building Chez Leon from the ground up — by himself, from the recipes to the truck itself. The idea was simple: bring approachable, affordable French cooking to Americans, using healthy ingredients, prepared fresh on a weekly basis (often more), and made by someone who genuinely wants to make people happy with what they eat.
That “owner-operated” philosophy still defines how Chez Leon runs today. Leon is at the truck almost every single day, making sure the quality holds up and that every ingredient is treated the way it should be. There's no franchise formula here — just one person's insistence on doing it right, one plate at a time.
Chez Leon runs on the usual food truck tools — Uber Eats, DoorDash, Grubhub — but Leon is quick to point out that none of it compares to what happens organically. A single happy customer bringing a dozen more through word of mouth has done more for the business than any ad could.
Running a food truck comes with real swings — some days are packed, others are quiet, and there's not always a clear reason why. If there's one lesson Leon has taken from the past few months, it's not to get too far ahead of himself. Stay in the moment, focus on the day in front of you, and let the long-term picture take care of itself.
His advice for anyone thinking about doing something similar is straightforward: it takes real hard work and dedication, but if it's something you love, you can make it work. At the end of it all, the product has to be good enough that people want to come back — and that's the part Leon shows up for, every single day.