A native of Eunice, Louisiana, Drake Leonards started out as a dishwasher at the age of 15, where he knew that he was meant to be in the kitchen. Drake began working with Chef John Besh seven years ago at Restaurant August and moved to Luke as part of the opening crew of Chef Besh’s third restaurant. Shortly after, Chef Besh sent him to work with his mentor, Karl Joseph Fuchs, in the Black Forest of Germany, where he lived and worked for a year and a half. He then traveled through Spain, France, Switzerland and England. In April of 2012, he returned to New Orleans to work at La Provence for a year, learning more about the Provençal side of Chef Besh’s cuisine. Drake has since worked with Chef Besh on a number of projects, from Top Chef: New Orleans and Hungry Investors to the most recent opening of Johnny Sánchez in New Orleans. Now, he brings his knowledge and passion for the Cajun heritage of Louisiana to the menu at Lüke.