Chef Leia Gaccione is the chef-owner of The Saint Clair, an elegant yet soulful modern American restaurant in the heart of downtown Montclair, NJ. A passionate advocate for seasonal, ingredient-driven cuisine rooted in local terroir, The Saint Clair represents the culmination of more than two decades spent honing her craft, pushing boundaries, and building community through food.

Born and raised in Passaic, NJ, Leia’s culinary journey began at home—cooking out of necessity while her mother worked multiple jobs. Inspired early by culinary legends like Julia Child and The Frugal Gourmet, she developed a personal philosophy long before stepping into a professional kitchen: food should be purposeful, local, nourishing—and made with heart.

After graduating from The New York Restaurant School in 2003, Leia trained under some of the country’s most acclaimed chefs, including years working in five of Bobby Flay’s fine-dining restaurants. There, she sharpened her skills in high-pressure environments, mastering modern American technique and the art of leadership. Her talent and charisma led to national appearances on Iron Chef America, Chopped, Top Chef: Houston, Beat Bobby Flay, and as a featured voice in the documentary Her Name is Chef.

In 2015, Leia opened South+Pine American Eatery in Morristown, NJ—a heartfelt, seasonally driven concept that quickly became a defining fixture in New Jersey’s dining scene. It earned accolades including New Jersey Monthly’s Critics’ Choice for Best American Restaurant and was widely celebrated for its warmth, soul, and sense of community. She later expanded with Central+Main in Madison, continuing her mission to serve nourishing food with purpose.

At The Saint Clair, Leia brings her vision to life in full—offering bold, expressive menus rooted in New Jersey’s seasonal bounty and elevated with global perspective. It is a space where thoughtful hospitality, refined technique, and heartfelt storytelling come together in every dish.
A respected leader in the industry, Leia continues to mentor the next generation of chefs and advocate for women in the kitchen. Her work is a testament to resilience, heart, and the transformative power of food.