Leo is a food studies researcher. His main research interests are sustainable food systems, farmers markets, restaurants and chefs, cuisine, and food and globalisation. Leo has a PhD in Anthropology from SOAS (The School of Oriental and African Studies) University of London and a Graduate Diploma in food studies from the University of Adelaide.
He has carried out and published research on Chinese restaurants in Sydney, foreign chefs in Hong Kong and most recently his PhD dissertation on the marketing of ecological produce in Shanghai.
