Raised in Panama City, Florida, George’s sous chef Wayne LeBlanc began his culinary journey as a young boy under his mother’s watch. She taught him everything he needed to know and by the time he was eight years old, Wayne could cook dinner for the both of them. He continued to learn as he grew up through cookbooks and hands-on training in restaurant kitchens.
Before joining our team, Wayne gained insights into different cooking styles and cultures from his time spent working at other local restaurants. He draws inspiration from his friends and family, including his mother, neighbors and fiancé’s family. His favorite dish at George’s changes seasonally with the menu, but currently it’s the Charred Swordfish Belly.
