 | Thisbiography of a living personneeds additionalcitations forverification. Please help by addingreliable sources.Contentious material about living persons that is unsourced orpoorly sourcedmust be removed immediately from the article and its talk page, especially if potentiallylibelous. Find sources: "Christopher Lee" chef – news ·newspapers ·books ·scholar ·JSTOR(December 2012) (Learn how and when to remove this message) |
Christopher Lee is a chef who specializes inNew American cuisine.[1]
Lee received his culinary education from theCalifornia Culinary Academy and later went on to work at many restaurants inNew York City andSan Francisco, such as Restaurant Daniel, under ChefDaniel Boulud,Jean Georges, and The Fifth Floor.[2]
Chef Lee's career took off when he accepted thesous chef position at seafood restaurant Oceana in New York, under chef Cornelius Gallagher. The restaurant received glowing reviews fromThe New York Times andThe New York Post. Afterward, Chef Lee was recruited byGotham Bar and Grill's Alfred Portale for thechef 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 back toNew York City to accept the executive chef position at Gilt, which earned him international acclaim. The restaurant received four stars fromCrain's New York Business, and under Chef Lee's guidance, Gilt also earned its first-ever Michelin 2-star rating.
In late 2008, Lee accepted an offer fromCharlie Palmer to be the executive chef at Aureole in NY. He led the transformation of Aureole from the quiet Upper Eastside townhouse, to a Times Square mega restaurant. The restaurant opened with three dining rooms, with significantly different menus and price points, which all operate from the same basement kitchen. It featured a fine dining room, with grandtasting menus; a bar/lounge with more casual seating and an a la carte menu; and a private dining room. In December 2010, Chef Lee and Charlie Palmer decided to part ways.
In March 2010, Chef Lee partnered up with a Chelsea restaurant, Las Chicas Locas, to oversee culinary operations, and promoted his protégé, Chef Katie 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. Chef Lee has contributed 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 forFood and Wine Magazine. In the middle of 2011, Chef Lee partnered 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".[3]
He has already begun donating to charity by way of the Huntington Historical Society, and a memorial for September 11. The decor of this venue channels a 1920s speakeasy, with red velvet banquettes, and white marble tabletops.
Lee has C.LEE Consulting, which allows him to consult for other restaurateurs, including Mark Advent and theOrange County Choppers. Lee is planning the Hot Meat Truck to serve lunch in NYC later this year (2011).