Tony Leal is a chef, entrepreneur, and community advocate who has made a lasting impact on the dining scene in La Porte, Indiana. As the owner of Tony’s Table, he combines a passion for cooking with a dedication to fostering community connections. His journey from catering in Chicago to creating a local favorite eatery is one of creativity and commitment to quality.
Tony Leal’s journey from catering to running a well-known local eatery is one of perseverance and dedication. As the owner of Tony’s Table, he has combined his passion for food with a commitment to his community, creating a place that is as much about connection as it is about cuisine.
Leal’s culinary career began at age 20 when he managed a club in Chicago.
“Before I was even old enough to drink, I was running a club that hosted national acts,” he said. “The food we catered for those acts wasn’t great, and I wanted them to have a better experience. That’s how I got started.”
His early journey into catering not only honed his cooking skills but also ignited his passion for creating memorable dining experiences. By stepping up to improve the food quality for performers, Leal found a way to make hospitality a personal and impactful endeavor.
Leal’s talent in the kitchen didn’t go unnoticed.
"I've been cooking for friends and coworkers for years,” he said. “Eventually, the owner of the club suggested I take over catering, and that’s when everything clicked for me.”
This opportunity gave him the confidence to pursue catering more seriously, paving the way for his eventual return to the culinary world after a detour in corporate life. Despite his early success, Leal left the hospitality industry to work at Discover Card. For 11 years, he traveled across 13 states while working from home.
“It was lonely,” he said. “I started working a couple nights a week in restaurants just to stay connected to the industry I loved.”
This phase of his life highlighted the pull of the kitchen, where he found camaraderie and creative fulfillment that a corporate environment couldn’t provide. When his division at Discover shut down, Leal returned to hospitality full-time. He began managing restaurants while catering for friends and neighbors. It was during this time that “Tony’s Table” was born.
“I made a business card and decided on the name,” he said. “I wanted it to feel inviting, like a place where people could gather and enjoy good food.”
The name perfectly encapsulated his vision of fostering a sense of togetherness through food. Leal’s life took another turn when he moved back to La Porte to care for his mother, who had Alzheimer’s. He started catering more seriously and invested in mobile kitchen equipment from Blake Carson, whose innovative designs inspired him.
“Blake created these incredible portable grilling systems,” Leal explained. “They were game changers for me.”
The investment in these tools enabled him to expand his offerings and deliver a unique culinary experience wherever it was needed.
Just as things were picking up, the COVID-19 pandemic hit, and Leal’s business faced an uncertain future. He had $30,000 worth of stainless steel sitting in his garage with nowhere to use it, but was determined not to give up. Leal adapted by reaching out to local breweries that lacked kitchens.
“I asked if I could set up outside with my mobile kitchen,” he said. “Cooking over a live wood fire draws people in- the smell, the sight of the flames. It’s an experience.”
This approach not only helped sustain his business but also brought a new dimension of culinary excitement to the community. These pop-ups also cemented his reputation in the community.
“La Porte has been incredibly supportive,” he said. “I have customers who come in four times a week. The mayor and his wife were regulars for a while, ordering takeout several times a week.”
The strong local support reflects the connection Leal has cultivated through his food and his approachable personality. Leal credits his grandmothers for sparking his love of cooking.
“My maternal grandmother started teaching me when I was about four,” he said. “She’d give me a potato and a spoon to scrape the skin off. My paternal grandmother, who was Cuban, taught me the beauty of Latin cooking.”
These early lessons not only instilled basic skills but also a profound appreciation for the cultural and emotional significance of food. Over the years, Leal’s style evolved through trial, error, and the influence of chefs he worked alongside.
“I’ve never been to culinary school,” he said. “Everything I’ve learned is self-taught. I keep my dishes simple, often using just five or six ingredients. Freshness and bold flavors make all the difference.”
This philosophy reflects his belief that quality ingredients and thoughtful preparation are the cornerstones of great cooking. One memorable lesson came years after his grandmother’s passing.
“She made the best Cuban black beans,” he said. “I tried replicating them for years but could never get it right. Then my aunt mentioned she added a splash of vinegar. The next time I made them, it was like stepping into my grandma’s kitchen again. It’s those little things that matter.”
For Leal, food is about more than nourishment; it’s a way to build community.
“Giving back has always been important to me,” he said. “My dad was the national chairman of the Make-A-Wish Foundation, so I grew up understanding the value of helping others.”
This commitment to service has been a guiding principle in both his personal and professional life. Tony’s Table supports local charities, including food banks, veterans’ organizations, and the Play for Jake Foundation, which raises awareness about heart health among young athletes.
“We also plan to host poker runs next summer to benefit local shelters and veterans,” he said.
His willingness to leverage his business for the greater good reflects his dedication to making a positive impact. Leal’s generosity extends to his kitchen.
“Sometimes it’s more cost-effective to buy larger quantities,” he said. “If I can get 50 pounds of food for just a few dollars more, I’ll donate the extra to a shelter. It’s a small thing that makes a big impact.”
Today, Tony’s Table is a cornerstone of La Porte’s dining scene. Leal’s wife, Lisa, who he married in November, has become an integral part of the business.
“She’s never been in the industry, but she’s thriving,” he said. “It’s a true partnership.”
Together, they continue to grow the restaurant while fostering a welcoming environment for all.
Tony Leal is excited about the future of Tony’s Table and the opportunities ahead. With plans to continue innovating his menu, engaging with the community, and supporting local causes, he looks forward to growing his business while staying true to his values.
"The support from this town has been incredible, and I’m excited to keep building something special here," he said.
As Tony’s Table thrives, Leal remains committed to making a positive impact and sharing his passion for food with everyone who walks through his doors.