Daily Inspiration: Meet Chef Alexis And Leo Valentine

Today we’d like to introduce you to Chef Alexis And Leo Valentine.

Hi Chef Alexis and Leo, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
Our story began long before either AV Gourmet or The Foodie’s Place had a name.

Chef Alexis grew up in a family of cooks and chefs, learning early that food was more than nourishment—it was how people connected, celebrated, and told their stories. From a very young age, he was already in the kitchen, absorbing techniques, flavors, and an instinctive understanding of how food makes people feel. That foundation shaped a chef known today for an exceptional palate and an ability to create dishes that surprise people—even winning over guests who swear they “don’t eat that.”

AV Gourmet was born from that passion, starting as a small catering operation built on word-of-mouth, long hours, and a commitment to doing things the right way. Alongside him, Leo helped shape the business from the ground up—handling operations, relationships, and growth with the same care Alexis brought to the kitchen. Together, we focused on one simple philosophy: treat every event like it matters, because to someone, it always does.

Over time, AV Gourmet grew into an award-winning catering company, trusted with weddings, corporate events, and cultural celebrations across Georgia. We were honored with multiple industry recognitions, including consecutive Couples’ Choice Awards, Best of Weddings honors, induction into The Knot Weddings Hall of Fame, and most recently, representing Decatur and DeKalb County at the GRAMMYs® Atlanta Chapter Nomination Party. Those milestones validated the work—but they never replaced the heart behind it.

The Foodie’s Place by AV Gourmet came from a different desire: to create a permanent space where our food, our culture, and our community could live every day—not just at events. Opening the restaurant was both exciting and terrifying. Catering teaches you how to perform under pressure, but a restaurant teaches you humility, consistency, and how to show up daily for your neighborhood.

Located in East Decatur Station, The Foodie’s Place reflects everything we’ve learned along the way—global inspiration, bold flavors, warm hospitality, and an atmosphere that feels elevated yet welcoming. It’s a restaurant, a lounge, a gathering place, and an extension of our catering roots.

Today, AV Gourmet and The Foodie’s Place exist side by side, each strengthening the other. One allows us to help define life’s biggest moments; the other lets us connect with people over everyday meals and shared experiences. At the core of both is the same purpose: serve with intention, lead with flavor, and build something that represents where we come from and the community we’re proud to be part of.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Has it been a smooth road?

Not at all. And honestly, we don’t think it’s supposed to be.

Like many small businesses, especially in food and hospitality, our journey has been full of uncertainty, long days, and moments where quitting felt easier than pushing forward. In the early days of AV Gourmet, we wore every hat—chef, dishwasher, sales team, accountant—often all in the same day. Growth didn’t come with a manual, and every mistake became a lesson learned the hard way.

One of the biggest challenges was scaling without losing who we were. As demand grew, we had to learn how to build systems, trust others, and let go of control while still protecting quality and integrity. There were financial pressures, staffing challenges, and the constant reality that in this industry, you’re only as good as your last event or service.

Opening The Foodie’s Place added a whole new layer of challenge. Transitioning from catering—where events are planned and finite—to a restaurant that requires consistency every single day was humbling. There were moments of self-doubt, especially navigating a post-pandemic hospitality landscape, rising costs, and changing customer expectations.

What kept us going was our belief in the vision and in each other. We leaned into transparency, adaptability, and community support. Every obstacle forced us to become better leaders, better listeners, and better partners. Looking back, the struggles shaped our foundation—and without them, we wouldn’t be where we are today.

Thanks – so what else should our readers know about your work and what you’re currently focused on?
We are the founders behind AV Gourmet Global Cuisine Catering and The Foodie’s Place by AV Gourmet in Decatur. Our work centers on globally inspired cuisine and curated dining experiences—whether that’s an intimate restaurant dinner, a luxury wedding, or a large-scale cultural event.

We specialize in creating menus that tell a story. Each dish is inspired by a place, a culture, or a memory, and we’re known for blending bold global flavors with refined presentation and warm hospitality. Our team has catered everything from award-winning weddings to corporate and cultural events, and we’re especially proud of being able to bring that same level of care and creativity into our restaurant through The Foodie’s Place.

What we’re most proud of is building a brand that’s chef-driven, locally rooted, and community-focused. Being based in Decatur and having the support of this community means everything to us.

What sets us apart is that we don’t just serve food—we design experiences. We think about how guests feel when they walk in, how the evening flows, and how food connects people. That intentionality is what defines our work and keeps guests coming back.

What sort of changes are you expecting over the next 5-10 years?
Over the next five to ten years, we see the food and hospitality industry becoming much more experience-driven and intentional. Guests aren’t just going out to eat anymore — they’re looking for connection, storytelling, and moments that feel personal and memorable.

We’re already seeing a shift toward curated dining experiences, prix fixe menus, and events that feel immersive rather than transactional. People want to know who is cooking their food, why it was created, and what it represents. Chef-led concepts and transparent storytelling will continue to grow.

There’s also going to be a stronger focus on community, sustainability, and flexibility. Locally owned businesses that adapt quickly, build genuine relationships, and respond to how people actually live and celebrate will thrive. The lines between restaurants, catering, events, and media will keep blurring — and we think that’s exciting.

What won’t change is the heart of hospitality. No matter how trends evolve, people will always seek spaces where they feel welcomed, seen, and cared for. Those are the businesses that will last.

Contact Info:

• Website: https://www.thefoodiesplace.com
• Instagram: https://www.instagram.com/the.foodies.place

Image Credits
“Perfect us Photo” Andy Calvert Photography