Christopher Lee (chef)

Chef Christopher Lee

Christopher Lee is a chef who specializes in New American cuisine.

Biography

Christopher Lee's hometown is Huntington, NY, located on the North Shore of Long Island. Since childhood, Lee knew that he wanted to be a chef, and he often ditched school to watch cooking shows on TV. Lee received his culinary education from the California Culinary Academy and later went on to sharpen his culinary skills at many notable and prestigious restaurants in New York City and San Francisco, such as Restaurant Daniel, under Chef Daniel Boulud, Jean Georges, and The Fifth Floor, respectively.

Chef Lee's big break in his culinary career arrived when he accepted the sous chef position at seafood restaurant Oceana in New York, under chef Cornelius Gallagher. The restaurant received glowing reviews from The New York Times and The New York Post. Afterward, Chef Lee was recruited by Gotham Bar and Grill's Alfred Portale for the chef de cuisine position at Stephen Starr's remake of the Striped Bass, in Philadelphia. Lee quickly rose to the executive chef position.

In August 2006, Chef Lee moved backed to New York to accept the Executive Chef position at Gilt, which earned him international acclaim. The restaurant received four stars from Crain's New York Business, and under Chef Lee's guidance, Gilt also earned its first-ever Michelin 2-star rating.

In late 2008, Lee was excited to accept the offer from Charlie Palmer (chef) to be the executive chef at Aureole in NY. He helmed the transformation of Aureole from the quiet Upper Eastside townhouse, to the Times Square mega restaurant it is today. The restaurant opened with 3 actual dining rooms, with significantly different menus and price points, which all operate from the same basement kitchen. It featured a fine dining room, with lush curtains, and grand tasting menus; a bar/lounge with more casual seating and an a la carte menu; and a beautiful private dining room, with customized tailored dining experiences. In December 2010, Chef Lee and Charlie Palmer decided to part ways amicably.

In March 2010, Chef Lee partnered up with a Chelsea restaurant, Las Chicas Locas, to oversee culinary operations, and promoted his protege, Kathryn Busch to Executive Chef. The two were contracted for one year to redesign the restaurant, menu, and operations. She also worked alongside Chef Lee, as his sous chef, at Aureole, during this time.

In October 2010, during his time at Aureole, Lee also opened his own restaurant, Eden South Beach, in Miami Beach Florida, with partner Larry Rizzo. Eden emulates Chef Lee's New American cuisine in a bistro setting, with the lush Garden of Eden bar and lounge, located in the back of the restaurant space. He named Matthew Duryea, formerly of New York, his Chef de Cuisine. The southbeachhookup.com claims "Chef Christopher Lee's eden certainly lives up to its name, a beautiful, enchanted garden where tasty and tantalizing visual, palatable and sonic temptations abound." Chef Lee has given back to the city of Miami by contributing to many local charities, such as Share our Strength (Miami Chapter), Miami Animal Services, Naples Food and Wine Festival, Miami Zoo, and Funkshion Fashion Week. Eden has participated in the South Beach Food and Wine Festival, 2011, and hosted the company party for Food and Wine Magazine.

In the middle of 2011, Chef Lee partnered up yet again with Larry Rizzo, picking up two more additions, Kevin McCaughan and Rocky Bruno, to open Huntington Social; a Gastropub in his hometown of Huntington, New York. The New York Times has rated this a "Don't Miss" restaurant, calling it a "hidden gem," and raving about the tasty menu. He has already begun donating to charity by way of the Huntington Historical Society, and a beautiful memorial for September 11th. This space features members only Liquor Lockers, which allow people to buy their favorite liquor by the bottle at a discounted rate, and storage so that they can enjoy it as they wish. The unique decor of this venue is some of the most unique in the area, channeling a 1920's speakeasy, from the prohibition era. Red velvet banquettes, and white marble tabletops light up the dark ambiance designated to recreate the era.

Up next for Lee are many projects, both for himself, and his company- C.LEE Consulting; which allows Lee to consult for other restauranteurs, including Mark Advent and the Orange County Choppers. Lee is planning the Hot Meat Truck to serve lunch in NYC later this year (2011).

Awards

• "Top Ten Best New Chefs of 2006" by Food and Wine Magazine
• "Best Chef 2005" by Philadelphia Magazine
• Striped Bass - Philadelphia Inquirer highly coveted Four Bells rating review
• Striped Bass - Travel + Leisure's "Best New American Restaurants 2004" issue
• Striped Bass - Gourmet one of the top restaurants in the country in 2006.
• James Beard Awards "2005 Rising Star Chef of the Year"
• James Beard Foundation nomination for "2006 Best Chef, Mid-Atlantic".
• "2 Michelin Stars"- The Michelin Guide

References

External links

• Christopher Lee's Official Website

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Name	Lee, Christopher
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