A glimpse into the thoughts of Chef Leonard Elias allows a greater understanding of why his creations have received such rave reviews. His passion for culinary arts is evident in every occasion for which he prepares. The article below, written by M.J. Busby of 85 South Magazine after an in depth interview, offers the chance to see what is behind his passion and dedication to excellence.

Chef Len Elias of Dolce Atlanta-Peachtree
By M.J. Busby of 85 South

“I felt like an orphan, now I feel like I have a huge family.” remarks Culinary Director and Certified Executive Chef Len Elias, referring to Dolce Atlanta-Peachtree. Dolce may sound unfamiliar to some in Peachtree City, though the Aberdeen Parkway location may not.

“As Aberdeen Woods, we were independent” but with Dolce, Elias taps into a “think tank” of chefs at twenty-six sister properties. And planned multi-million dollar enhancements (including a new ballroom) seems suited for the Chef named 2007 U.S. Conference Center Chef of the Year by the International Association of Conference Centers (IACC).

Yet Elias began his career at fourteen making pizzas, having never heard about Culinary School until a guidance counselor recommended it. After spending time at the prestigious Culinary Institute of America in New York, he knew he had found his calling. “This is my life’s work. It’s something that I love to do.”

When asked about weddings, it’s no surprise that Chef Elias sees ‘family’ as central to the success of a wedding. “A wedding is to celebrate the marriage of the couple, but also the continuation of the family.” He encourages brides to consider if guests haven’t eaten since breakfast, and provide snacks while they wait.

Elias sees brides moving away from dinners where guests are “cemented” to their chairs, to food stations (stir fry, pasta) that encourage guests to mingle and enjoy the scents and sounds of the Chefs at work. Mini buffets for children (hot dogs and hamburgers) can be the “x factor” of whether or not parents will enjoy themselves. And while he supports unique menu selections, Chef Elias recommends including alternatives for the Aunt who doesn’t like sushi.

“It’s pretty, it’s contained, and you get to see what the bride was trying to achieve.” Wedding cupcakes may not be less expensive than a wedding cake, (consider the labor of decorating) but “the varieties are endless – molten lave, carrot cake, red velvet – any flavor you could want.” Designs range from simple butter cream roses, pearls, to fondant accents and flower petals with endless customization.

But to the newest member of the Dolce ‘Family’, the heart and soul of the wedding is the people who attend. And for this family man, “What better way to make a living than making people happy. Some industries bring happiness to people, but may never see it. I see it every day.”

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