Chef Pancho Leon

Cooking and table rituals have had great importance in my life.

Every lunch in the house where I grew up was a lesson in stoves, perfumes and flavors. I, well, a chubby kid more interested in stews than in mathematics and orthography. Food has been my true vocation, as a task, a field of research, curiosity, topic of conversation and dream.

Six years ago, in 2017, I arrived in Memphis, Tennessee, and for five years now, I have been working in the kitchen of the Season 52 restaurant. At the same time I have created my brand of arepas, empanadas and hot sauces, with excellent public reception.

As you can see, I persist in my efforts to make the flavors and textures of my childhood universal. In my products you can taste important flavors of my culture, the adventures of a family and the passion of a life.