After graduating with honors from L’Académie de Cuisine, Neal began his culinary career in Washington D.C. working under Michelin Starred Chefs Jean Louis Palladin and Gerard Pangaud.
Following that he was recruited by Chicago’s Lettuce Entertain You to be the Executive Chef of their premiere seafood institution, Shaw’s Crab House. Progressing to Divisional Chef, he created and opened various restaurant concepts for the organization. Remaining in Chicago, Neal assumed the role of Culinary Vice President of Weber Stephen Products, where he developed and grew the Weber Grill Restaurant concept throughout the Midwest United States.
Returning home to New York City, Neal became the Corporate Executive Chef for Alicart Restaurant Group where he expanded their flagship concepts Carmine’s Italian Restaurant and Virgil’s Real BBQ across the country and in the Caribbean.
Neal graduated with a B.A. in Criminology from California State University and a Masters in Digital Photography from The School of Visual Arts in NYC.