Brothers and Sisters
Joseph Leonardi ’97, ’99 MAT, CEC
Joseph Leonardi ’97, ’99 MAT, CEC is executive chef at the
Somerset Club in Boston, Mass., and a member of the American
Culinary Federation (ACF) 2010 Team USA. He taught in the
College of Culinary Arts until 2009. Joe was a member of the ACF
Team U.S.A. that won World Title for regional cuisines at the 2008
Internationale Kochkunst Ausstellung’s (IKA) Culinary Olympics in
Enfurt, Germany. Under his coaching, the JWU Student Culinary
Team took home seven gold medals from the 2004 Société Culinaire
Philanthropique Salon of Culinary Arts at the New York Food Show,
where Leonardi garnered the Grand Prize of Salon medal awarded by
the French government.
What brought you to JWU I liked that there were young chefs willing to teach you, and staff that
was willing to support you ... I also enjoyed being close to the city so
that I could work on the weekends and take what I was learning in class
and apply it to my job.
Most important lesson at JWU Not all things go the way they are supposed to, but it’s the way
you react to change that will determine your new challenges.
Dedication to your career or job.
Defining moment In July 2009, I competed and won the title of
American Culinary Federation (ACF) National Chef
of the Year. It was a goal I set for myself. When the
opportunity presented itself, I pushed and strived
to win the competition.
Career satisfaction I am the chef at one of the top social clubs
in the world and work with great people
and quality products everyday.
Before I compete in the 2012
[IKA] Culinary Olympics,
I would like to earn the
title of Certified
Scott Ishmael ’85
Scott Ishmael ’85 is the owner and chef of Scotty’s
Steakhouse in Galway, Ireland. Scott was an executive chef
for the Holiday Inn Corp. in Orlando. He went from there
to DavGar Restaurant Group, and assisted in opening
exciting themed concept restaurants. Scott and his wife,
Jennifer, moved to Galway in 1991 and opened a gourmet
delicatessen. His small business matured into a full-service
Biggest challenge Establishing an American-style restaurant in Europe in
1991 when all things American were not very popular.
But we stuck to our core beliefs: values, service and
quality, and we soon found respect and increased
sales. Now, 19 years on, we are still here.
Heroes My wife for her support. My kids for their
innocence. Tom Wright ’82 at JWU for
teaching me what honor is all about.
Dave Thomas of Wendy’s fame for his
wholesome values and strong beliefs
Best advice “When behind, try harder, fight
tougher and make sure every
lesson was learned.”
— Chef Robert Nograd,
CMC, ’99 Hon.
personalities Chef Kevin Duffy ’82,
’04 MAT for showing
me that mistakes do
happen. Rene Dionne
for being a friend. Chef
Fred Haddad ’99 for a
sense of humor.
Abid Butt, MBA, ’84
Abid Butt, MBA, ’84 is vice president of asset management
for Host Hotels & Resorts, overseeing more than a dozen
properties in the eastern United States. He has opened and
managed operations in luxury hotels in Hawaii, Thailand,
Canada, Malaysia and the U.S. for Benchmark Hospitality, and
Banyan Tree Hotels & Resorts, and helped launch two lodging
brands: Angsana Hotels & Resorts and Four Points
Favorite quote “Never tell people how to do things. Tell them what to
do and they will surprise you with their ingenuity.”
— George Patton
Role JWU played in your career Education prepared me for the practical world. On-campus
recruitment provided me with opportunities
and I was able to secure a general
management trainee position immediately
Formula for work-life balance It is difficult at times to maintain
the work-life balance due to the 24
operating hours of this business. You
have to schedule and block time to
spend with your loved ones.
Career advice for new alumni Learn as much as you can as early in
your career as you can ... Find an
industry leader to mentor your
progression and help with
career development. Stay
in touch with the
school and always
in life Friends and
Brian Foye ’85, ’88 MS
Brian Foye ’85, ’88 MS is senior vice president of operations
with The Capital Grille, a division of Darden Restaurants.
He is responsible for the overall operations of 40 restaurants
in 23 states. A chef by trade, Brian has won gold and silver
medals in international culinary competitions, and has
worked as vice president of operations at RARE Hospitality
International, and vice president and general manager at
The Educated Palate.
Heroes My grandfathers Bryon D. Foye and Lionel W. Allaire. They
both defied the limits set for them and overcame various life
challenges to achieve success.
Lessons from JWU Mise en place — a place for everything, everything
in its place.
Best advice From my grandfather. Love what you do
and the day you don’t, quit! It’s
hard work — you should
enjoy it. At the end of the restaurant
shift, go home. You
don’t want to end
up doing something
Impact of being a
TA/Fellow As Joseph Joubert
said, “To teach is to
learn twice.” The core
competencies and the ability
to teach what I have learned
have allowed me to mentor
others throughout my career.
Future vision Restaurant experiences are now
a part of daily life, so health and
nutrition will play a major role
in what is on the menu and the
manner in which it is sold.
Book on your nightstand “How the Mighty Fall: And Why
Some Companies Never Give
In” by Jim Collins