Executive Chef, Rupert Leitner has more than 25 years of experience in the culinary field. As Executive Chef at The Roosevelt Hotel, Chef Rupert has elevated the level of fine dining at the historic 84-year-old landmark.

With early inspiration from his grandmother and mother, he graduated from culinary school in Villach, Austria and began his culinary career in Europe traveling to Switzerland, France and Sweden. In 1982, Leitner moved to the U.S. where he started as a cook at the New York Hilton and was promoted to Executive Sous Chef. He became the Executive Chef at the Secaucus Hilton in New Jersey, following his time at the New York Hilton, and went on to become the Executive Chef at St. Moritz Hotel on Central Park South in N.Y. In 1997, he was hired as Executive Chef at The Roosevelt Hotel, refining further the delicious dining experience at the hotel

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