Providence, RI
Leo Marchetti writes about hospitality, food service, and the culinary arts from Providence, Rhode Island, a city with an outsized restaurant scene. He spent twenty years in kitchens, rising from dishwasher to executive chef, and owned his own Italian trattoria for six of those years. After selling the restaurant, Leo transitioned into food writing and consulting. His Edit Hub articles are packed with practical advice on menu costing, kitchen culture, and front-of-house management, all told with the salty, generous voice of a lifer. Leo still guest-chefs at charity events and teaches a popular pasta-making class at a local culinary center. He believes that a well-run restaurant can feel like church and a poorly run one can teach you more than business school.
