Leslie’s been cooking her whole life. “I grew up in a family where cooking was at the center of everything. Every evening, there was a homemade dinner on the table. Cooking alongside my mom, grandmothers, and even great grandmother, I learned that food wasn’t just about feeding people, you could feel their love!” she says. But, when she stopped eating meat at the age of seven, she admits, “It definitely was not a very popular decision in my family, but I was a pretty determined kid,” adding, “Over time, as I learned more about health, the environment and the way food impacts our lives, I gradually took the steps to be completely vegan. For me, it’s always been about following my curiosity and making choices that feel both good for my body and kind to the world.”
Her journey as a professional chef began in 2011 when a food blog she wrote started gaining traction. In 2017, she joined the Four Seasons Resort, Punta Mita, as their dedicated vegan chef, which she says felt like a turning point in her career. But, fun fact, before that, before becoming a chef, she was working in television as Leslie the Lab Girl alongside Bill Nye the Science Guy! “That time in education inspired me to shift my focus from science to health and food so I could combine my love of discovery with the joy of nourishing people,” she shares.
Today, in addition to being the vegan chef at the Four Seasons Resort, Punta Mita, as well as global events for the Four Seasons brand, she host retreats around the world, which she says, “I love because they bring people together through food, wellness, and travel,” she’s working on her next cookbook project, and keeping herself busy in her new homebase, Austin.
Leslie says she was drawn to Austin because “Austin’s food scene is creative, bold, and always evolving, a little like me, so it makes the perfect place to introduce my style of cooking. I also love the lifestyle here. There is a unique balance of city energy and laid-back connection to nature that really resonates with me.”
And, she’s already leaving her mark, teaming up with renowned restaurateur Chef Richard Sandoval on a bold new plant-based menu at Taco Pegaso, located inside Fareground downtown. The collaboration celebrates the flavors of plant-based Mexican cuisine, with dishes designed to satisfy both dedicated vegans and veg-curious. A sample of the menu,inspired by street food staples, includes a Plant-Based Crunch Wrap made with Abbot’s Chorizo, Grilled Corn Ribs, Avocado Baja Tacos, Portobello Quesadillas, and Wild Mushroom Empanadas.
Leslie shares a lot of recipes on her website, LeslieDurso.com, and says, “Some of the most popular recipes include my hearty vegan bowls and creative twists on classic comfort food -much like what I serve at Taco Pegaso,” adding that the best way to access her recipes is through her monthly Substack newsletter where she shares recipes, as well as updates, insights, and tips for easy plant-based living. “I love giving people recipes that feel nourishing and satisfying without feeling complicated,” she says.
As she settles into her new home, she says, “What I love most about Austin is the way the city embraces creativity, wellness, and community. It’s such an inspiring place…Whether I’m exploring the peach farms in Fredericksburg, running along Lady Bird Lake, or testing new recipes in the kitchen, Austin constantly fuels my creativity. I’m excited to keep sharing my plant-based food in an approachable and fun way and hopefully inspire others to see it not as a limitation, but as a celebration!”