Meet the Chef

From Tom Flynn’s Plantation House in Stone Mountain, Georgia to Ritz-Carlton Hotels to the White House, Leland Atkinson has certainly worked in a wide array of outstanding food service venues. “Being to be the best” has been his quest since the early days of his apprenticeship, and that goal is what informs and inspires Sinplicity to set new standards in catering excellence.

Leland has worked with some of the most respected chefs in the industry, including Mark Miller of Red Sage and Coyote Café fame, Franz Mitterer (who went on to found Art Culinaire magazine) and White House Executive Chef Walter Schieb (now The American Chef).

Chef Atkinson wrote the Julia Child-Award Winning ¡Cocina! A Hands on Guide to the Techniques of the Southwestern Kitchen. Additionally, he has created recipes, food styling and research for numerous other cookbooks, including On Cooking by Labensky/Hause (the definitive culinary text for many of the country’s most prestigious cooking schools) and Mark Miller’s Red Sage.

Sinplicity is the culmination of Leland’s lifelong dream to found his own business. Leland considers himself fortunate to be surrounded by a team of like-minded professionals who share his vision to make Sinplicity the best that it can be.

Contact Leland at leland@sinplicityicecream.com