William Leonard’s decade long career being in the F&B and hospitality industry started off in his hometown of Brisbane, Australia, before he made his mark in England and then Dubai. Today, William is the Group General Manager of The Loco Group, where he aims to bring the group to the modern age in its sustainability journey. Since joining The Loco Group as Group General Manager in March 2018, Will has overseen the launch of Chico Loco, a new fast-casual Mexican spit-roasted chicken joint in the heart of the Amoy Street district, quickly rising its ranks in a competitive landscape to win Best New Casual Concept at the RAS Epicurean Star Award 2019, alongside Best Western Casual Dining for its Super Loco brand.           

Under Mr Leonard’s leadership, The Loco Group has worked towards becoming more sustainable for itself and the restaurants under their group. This includes adopting the Little Green Steps programme as set by Asia’s online social consciousness movement Green Is The New Black (GITNB) in 2018, purchasing verifiable carbon credits generated from a Congo forestry project “The North Pikounda REDD+ Project” with Carbon Conservation to offset 100% of any carbon emissions (and succeeding in 2019), eliminating single-use plastic packaging and straws for takeaway products, phasing out bottled mineral water at Super Loco Robertson Quay and Chico Loco, and replacing with premium filtered tap water which reduces the emissions from importing and disposing approximately 1,000kg of glass waste annually.

He, along with the rest of The Loco Group, has taken the opportunity to form the F&B Sustainability Council in which an opening committee of Singapore’s top hospitality groups will band together to work  towards their own sustainability targets, while supporting one another through pooling resources, sharing best practices, brainstorming challenges and lobbying for support through its collective impact.