Bio

 

Profile

Coby Leibman was born and raised in San Francisco. At age eight, he started cooking a meal for his family once a week and soon fell in love with the Culinary Arts. He has lived and worked in Morocco, France, Spain, Italy, Israel, The Netherlands, Hungary, The Czech Republic, Cuba and Senegal learning traditional dishes from the people in each country. He speaks fluent Spanish and French and is conversational in Arabic and Italian. Coby specializes in preparing dishes from the countries he has lived in, including Spanish Paella, Moroccan Tajine, French Bouillabaisse and Italian Pastas. After graduating from San Francisco’s California Culinary Academy in 2006 he successfully launched his business. Coby continues to grow and innovate within his field, infusing his rich experiences and adventures into all that he creates.

Experience

Wine Pairing for Preston, Delorimier, Davero, Frey and several other wineries, I have specially designed wine pairing meals and farm to table dinners for some of the top wineries in California. 2008-2015

Private Caterer, Coby Leibmans Catering, 2009-2014 Catered retreats, large private events, birthdays, weddings, and business events for a variety of clients. Designed and prepared many international sit down meals and buffets for specialized events. Prepared and designed decoration of event spaces to fit clients needs.

Caterer, McCalls Catering San Francisco, CA 2007-2008 Prep Cook and On Site Chef for large private events. Prepared and plated large banquets at hotels, conference halls, art galleries and private residences.

Line Cook, Solstice Restaurant, San Francisco, CA 2005 Prepared and plated a variety of salads, appetizers and main dishes for the restaurant. Prepared from 100 to 300 plated meals per night. Designed a variety of new plates and recipes mostly California fresh local cuisine.

Education

California Culinary Academy 2005-2006 – Graduated with Culinary Arts degree.

Accupressure Institute 2006-2007 – Graduated with massage degree and training in Traditional Chinese Medicine.

Evergreen State College 1998-2000 – Majored in Anthropology, With many independent contracts studying abroad the culture and cuisine of different countries.

Skills

I have a passion for using wild foods and local organic ingredients in the meals I create. All dishes I prepare subtly accentuate the natural flavors of the produce with simple, beautiful presentations.

Catering events , parties and weekly meals for the past 10 years creating delicious culinary delights and unforgettable events for clients. Check out my Yelp reviews for experiences of past clients here.

Using Traditional Chinese Medicine I can treat a variety of health conditions using food as medicine. I have helped facilitate cleanses and special diets to address needs and goals of clients.

Catering events, parties and weekly meals creating delicious culinary delights and unforgettable events.