Born and raised in Detroit Michigan, Chef Landon Springs got an early start. From the tender age of 8 years he was preparing his families meals with his mother, it was then he knew that cooking was his passion. Led by his desire to learn more and perfect what was a natural talent, Chef Landon went off to Culinary Arts School at Paul Smith’s College of Arts and Sciences in upstate New York where he spent 4 years fine tuning his talent.

During this time he worked nights as a Banquet Chef at a local hotel and also completed an internship at Walt Disney World. Armed with this experience and a clear understating of Classical French Cuisine he was quickly able to move up the ranks from Kitchen Manager to Executive Chef and now a Personal Chef.

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