Born in Seattle, Leif began to work in restaurants in his teenage years and found a love for the controlled chaos and frantic energy of a fast-paced kitchen. He attended the Culinary Arts program at Lake Washington Technical College in Kirkland, and, after working at a few local establishments, moved to San Diego where he became Sous Chef at Market Restaurant and Bar. It is there where his love for refined and honest cuisine became the driving force of his career. After four years at Market, Leif moved back to Seattle and began to broaden his hospitality scope. He moved into hotels such as The Edgewater and Thompson Hotel where he served as line cook and sous chef respectively. He is now the Sous Chef at Currant Bistro at The Sound Hotel in Belltown. Leif enjoys hiking, photography and snowboarding with his son.