I have had the pleasure of working with Leo Fonseca many times over the past 5 years. As Executive Producer of NECN's TV Diner, I spend time with countless chefs, restauranteurs, general managers and all others affiliated with the restaurant business. From this experience, I find Leo to be the consummate professional. Running two of the busiest restaurants in Boston is no easy task and yet Leo does so with grace and diligence. The service he provides to all of his customers, regardless of the request or task - is second to none. It is always such a pleasure in the TV Diner shooting scheduled - when it's a day to work with Leo. In my opinion, he sets the standard for how all restaurants should operate.

I have had the pleasure of working with Leo Fonseca many times over the past 5 years. As Executive Producer of NECN's TV Diner, I spend time with countless chefs, restauranteurs, general managers and all others affiliated with the restaurant business. From this experience, I find Leo to be the consummate professional. Running two of the busiest restaurants in Boston is no easy task and yet Leo does so with grace and diligence. The service he provides to all of his customers, regardless of the request or task - is second to none. It is always such a pleasure in the TV Diner shooting scheduled - when it's a day to work with Leo. In my opinion, he sets the standard for how all restaurants should operate.

I have had the pleasure of working with Leo Fonseca many times over the past 5 years. As Executive Producer of NECN's TV Diner, I spend time with countless chefs, restauranteurs, general managers and all others affiliated with the restaurant business. From this experience, I find Leo to be the consummate professional. Running two of the busiest restaurants in Boston is no easy task and yet Leo does so with grace and diligence. The service he provides to all of his customers, regardless of the request or task - is second to none. It is always such a pleasure in the TV Diner shooting scheduled - when it's a day to work with Leo. In my opinion, he sets the standard for how all restaurants should operate.