f you’re a fan of barbecue and
you haven’t heard of Dominique
Leach yet then it’s only a matter
of time. The smoked meats chef has taken her culinary career from a food truck to a restaurant, and now to retail. Her restaurant Lexington Betty Smokehouse is incredibly popular in Chicago’s Pullman neighborhood, and she even has fans traveling from Canada just to try her meats. Her new partnership with a family farm in Michigan is allowing her to expand her brand into the wagyu beef industry as she becomes the only female chef with a wagyu steak line. As an African American female chef representing the LBGTQ community, Dominique is positioned to dominate and become the face of the smoked meats industry. This is her story.
I
FLM: Explain why you wanted to pursue a career in the culinary industry and who was influential in helping you get started.
DL: I was always intrigued by attempting new recipes and trying out ingredients I wasn't accustomed to. Prior to graduating high school, I decided to pursue a culinary career because food was one of the few things that inspired me to challenge myself. At the time I was only interested in the food aspect of the business, but during my education I realized how important the service aspect of the business was as well. I was inspired by most of the restaurants and hotels I worked for throughout my career. Spiaggia and the Art Institute Museum were very influential. I was a sponge soaking up all the information I was given. These establishments helped me to become the chef that I am today.
FLM: You had a lot of great experience working in restaurants and for catering companies including your own. What was your thought process when deciding to focus on smoked meats?