Spartanburg's Most Respected
Euro-American Cuisine Chef
Shares His Story...
for the First Time

Chef Steve Leitch, Chef and Proprietor of Brasserie Ecosse, was born and raised in Edinburgh, Scotland.  In 1992, he came to the Carolina's to swim for Clemson University having won a scholarship. While at Clemson, he discovered a passion for food so he moved back to Europe to earn his culinary degree at Edinburgh's Telford College. While in college, he apprenticed under Master Chef Martin Mitchell at The Johnsburn House. Leitch considers his 3 years with Martin & wife Linda Mitchel as“priceless training”. Leitch also trained at La Maison du Patisserie and The Houston House.

In 1998 Leitch moved back to South Carolina to serve as Club Sous Chef at River Course Country Club & Beach Club, Kiawah Island.  A year later he moved to Greenville to help design, build, and open La Bastide at The Cliffs alongside the then owner Ray Stamm.  For the next 6 years he was Executive Chef and Food and Beverage Manager at La Bastide.  

During the transitional time before opening Brasserie Ecosse, Leitch worked with restauranture & friend Carl Sobicinski at Court Square Restaurant Group serving as Chef at Restaurant O and assisting with Sobys on the Side catering events and Soby's Corporate Apartment. He also started Ecosse catering & consulting, which specialized in private dinners, cooking classes & business/culinary devlopment for high end clients. He has also cooked for Southern Living at their head quarters in Alabama.

Chef Leitch has achieved many accolades including Junior Restaurant Platter winner and Bronze Medal winner at the World Culinary Grand Prix, regional Scottish winner at Nestle Toque d'Or and the British Hygiene award.  Leitch is also a member of Chaine de Rotisseurs, Federation of Chefs for Scotland.

“Outside of creating culinary masterpieces, Leitch enjoys spending time with his wife Michaela and daughters Hope and Skye.”