Management Team / Advisory Board Bios
Leanne Kubiez
Owner/Operator/Mixologist
Leanne is a bartender, beverage director, event planner and organizer who has worked closely with local distilleries, breweries, chefs and entrepreneurs to provide the best guest experience possible with every cocktail and dining adventure. After spending over a decade working in the service industry and building a fruitful event planning business, Leanne knows what truly drives guest experience, successful events and organizing a well managed team. Leanne got her start in the service industry at 16 years old hostessing at a local Turkish restaurant. Since then she has worked passionately at many area bars and restaurants including Michael Symon’s Lola Bistro, Society Lounge on E.4th and Western Reserve Distillers, filling the roles of lead bartender, front of house manager and beverage director. Her eight years of work as a creative behind the bar has won her a place in several notable cocktail competitions, local and abroad including regional finalist in the 2019 Woodford Reserve Manhattan Experience, which took her on an educational trip to Louisville in the heart of bourbon country. Leanne is a member of the Cleveland Chapter of the United States Bartenders Guild, is TIPS certified and has her BarSmarts certification.Leanne provides the unique perspective and background the The Debauchery team needs with the advantage of experience. Managing a staff, scheduling conflicts, inventory and problem solving with patrons, building a bar program and being a leader are all indisposable strengths she possesses. Leanne has spent the last two years co-owning Chemical X Bartending & Event Planning, a successful event planning and mobile bartending business. Leanne has since left Chemical X to pursue her dreams of opening The Debauchery. Leanne is currently working behind the bar at Tremont’s Spotted Owl, studying to get her first level sommelier and writing a cocktail book based on her favorite metal bands.
Oleh Holowajty
Executive Chef
Oleh Holowatyj is a Ukrainian-American chef who grew up in Germany, eventually moving with his family to Cleveland, Ohio. His family and heritage, along with the cuisine he encountered in Germany, instilled a love of preparing and enjoying diverse cuisine. He began his work in food service at the age of 15, as a dishwasher and prep cook in local restaurants. After attending Case Western for poetry and anthropology, Oleh went to ICASI, a culinary institute, and began working as a line cook at Cleveland restaurants including Flying Fig, The Black Pig, and Bar Cento. Oleh's first chef de cuisine job was running Dim and Den Sum food truck, while helping create legislation for food truck regulation in Cleveland. He then spent time working on farms in Virginia and Maine, as a participant in the WWOOF program. Soon after, Oleh moved to Chicago and began working with his mentor Chef Johnny Besch, at Bistro Bordeaux, receiving hands-on training in French cuisine. Oleh and Johnny Besch would go on to run The Pickled Fish in Long Beach, Washington and Beech Tree Cantina in Cape Cod, Massachusetts. Eventually, Oleh returned to Cleveland, Ohio. His travels and experiences fuel his belief in supporting and understanding local food systems, community driven agriculture, and the cultural importance of varied culinary traditions. Oleh has worked most recently as the Chef de cuisine of The Plum cafe and Ushabu. Although trained in a variety of culinary styles, his ardor remains with his own heritage of Ukrainian cuisine.
