Illustration by Jonny Ruzzo
We recently talked to Chef Leland Cummings about where he finds inspiration as a private chef and the awesomeness of a Philly cheese steak.
How is cooking as a private chef different from cooking for the public?
As a private chef, cooking is much more intimate and detail-oriented. Instead of cooking for hundreds of people in a fast-paced restaurant setting, I focus on small groups or individuals. This allows me to customize menus, accommodate dietary needs, and create memorable experiences. It’s less about volume and more about precision and creativity.
What types of clients do you typically serve?
I’ve worked with a diverse range of clients, including high net worth individuals, professional athletes, actors, and families. Each client has unique needs, from meal prep and special events to traveling with them to provide consistent, high-quality dining experiences.
What do you like most about cooking for athletes?
Cooking for athletes is especially rewarding because it involves a mix of creativity and precision. Athletes often have specific dietary requirements to fuel their performance, and it’s a challenge I enjoy tackling. I love being part of their support system and helping them achieve their goals through well-balanced, flavorful meals.
Where do you draw inspiration for your menus from?
My inspiration comes from everywhere—seasonal ingredients, global cuisines, and even conversations with clients. I enjoy experimenting with new techniques and combining traditional flavors with modern twists. Travel also plays a big role, as it exposes me to new dishes and cultural influences.
Who taught you how to cook?
My Nana Rosemary was a huge inspiration for me. She taught me the importance of cooking with love and making meals that bring people together. While she wasn’t the one who taught me professional techniques, her influence is reflected in my passion for comfort food and hospitality. She also was the reason I decided to attend The Culinary Institute of America.
What’s your favorite dish to cook?
Anything that brings people joy, but if I had to pick, it would be braised short ribs. It’s simple yet allows for so much flavor development, and it’s the kind of meal that feels like a warm hug on a plate.
As a Philadelphia native, have you found anything locally that’s comparable to a Philly cheese steak?
Nothing quite matches the authentic Philly cheesesteak. It’s all about the bread. I’d say Penn Station gets close, but I think the charm of a Philly cheesesteak is as much about the experience as it is the sandwich itself. That said, I’ve enjoyed exploring local twists on comfort food here.
Learn more about Cunningham’s spring dinner party pop-ups through his hospitality service, Occam Dining.
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