No one knows Horizon's history like Leo Correa. After 20 years with the restaurant, Chef Correa has become as much of an institution as the restaurant itself. From his legendary clam chowder to his ever-changing, spectacular specials, Correa has found the winning recipe for Sausalito's waterfront gem.

Originally from Lima, Peru, Chef Correa worked at several San Francisco establishments, including The Spinnaker, before joining Horizons in 1985 as a sous chef. Under the guidance of mentors Mike Tucson and Ed Cohen, Correa acquired the culinary expertise that is evident today in his extraordinary seafood dishes and memorable California cuisine.