~  Sous Chef  ~

Originally from Mexico, Alan Leyva came to the United States in 1988 in search of a better life for his family. His father had been a chef in Mexico when Leyva was a boy. Watching his father cook and the passion he had for the trade inspired Leyva to pursue work in the restaurant industry. Over the years he’s worked in various areas of culinary arts, building his skills in food preparation to front of the line duties. Leyva has worked with several highly noted restaurants throughout San Diego, such as Scalini, Belle Fleur, L’Auberge Del Mar, as well as Hilton Harbor Island.

Leyva became a Sous Chef at West in 2005, allowing him to work alongside his brother Dino Leyva, also a West Sous Chef. His role includes Supervisor, Preparation Chef and Pastry Chef, among other duties. Leyva continues to develop his talents and learn new culinary skills. With expertise and professionalism, Leyva remains a vital team member of West Steak and Seafood.

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