Ty Leon grew up in a small farming town in Arizona named Gilbert. Arizona is where he first found his love for cooking, working for various restaurants and chefs in Scottsdale. He moved to Denver in 2007 to attend culinary school at Johnson and Wales University, where he graduated with a BA in food service management. After graduation, he moved to the Bay area to work in Michelin stared restaurants, and found himself at the one Michelin stared Plumed Horse, where he worked up the ladder for over a year until moving back to Denver. Ty started working at Mizuna and within his first year, he became the executive chef, along with being in Zagats 30 under 30. He now finds himself opening up Bistro Georgette inside of Avanti on August third.