Meet Jack Leahy | Chef & Co-Owner

We had the good fortune of connecting with Jack Leahy and we’ve shared our conversation below.

Hi Jack, what role has risk played in your life or career?
If you really want to talk about risk, try opening a pizza restaurant in the middle of a global pandemic. As a naturally cautious and analytical person, I abhor risky behavior. And yet, my life has constantly been defined by risk. How we think about risk is determined by traditional routes to success and those that veer away from those routes. For Little Coyote, what came as risk to others in the industry actually opened doors for us. Risk can also be opportunity disguised by uncertainty; sometimes destruction can lead to creation. As a classically trained chef, if you asked me 10 years ago if I would open a pizza restaurant, it would have been a hard ‘no’. But if you look at my past, all of the choices in my career have been defined by risk, unbeknownst to me: leaving a job, going to school, opening a restaurant and then another. And yet each of these moments led to the next. I think that is a part of the success of Little Coyote. It isn’t fear that drives us, it is meeting opportunity head on, being dynamic, and adapting to every situation. Sometimes you just need to leap with little regard to consequence. Perhaps risk isn’t as risky when preparation, training and determination come before.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
Though there are artistic elements involved in creating food, I personally would not call what we do art. But the crossroads of creativity and craft are where the impact of art and culture meet, and that has defined my career as a chef. And on that topic, food is the great equalizer, the universal language. All people speak food. Through food we merge cultures, histories and create collaborative dialogues that drive a greater global and community awareness. Food is collaboration, and through collaboration progress is born.
Was it easy? Absolutely not. Would I do it again? Without hesitation.
But that is the reality of any art form, especially a shared craft such as food. You can’t simply do something without doing it again and without bringing something additive to the equation. And that requires constant learning and iterations of what has been because all cultures of the world have contributed that what it is we create, now. Failure to acknowledge what has come before cannot bring about what will come next.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
Dim Sum in SGV @ Lunasia Catch a game at Dodger Stadium – eat Dodger Dogs and Helmet Nachos
K-Town for Korean BBQ
The Varnish for cocktails
Torigoya for authentic Yaki
San Onofre State Beach pick up BBQ from Heritage on the way
Death Valley to camp and watch the stars
Lawry’s for a straight dose of nostalgia
Walt Disney Concert Hall – LA Phil – dinner at grand central market
2AM Tacos at El Atacor #1
Venice Beach with ceviche La Isla Bonita

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
Jonathan Strader Casey Fichtner

Website: www.littlecoyotelbc.com

Instagram: @chefjackleahy

Image Credits
Pascal Shirley