"When it comes to cooking, my philosophy is simple; fresh, seasonal ingredients, creativity, teamwork, and have fun."

- Chef Christopher Lee

Chef Christopher Lee began his culinary career at the early age of 14 in his hometown of Huntington Station, Long Island. "I always knew that I wanted to be a Chef. In high school, I used to ditch classes just to watch cooking shows on TV." As a graduate of the California Culinary Academy, Chef Lee went on to hone his skills in the country’s most prestigious restaurants including Daniel, Jean Georges, Oceana and San Francisco’s the Fifth Floor.

Lee has also been cited as one of Food & Wine magazine's 2006 "Best New Chefs" and "Rising Star Chef of the Year" at the 2005 James Beard Awards for his work at Striped Bass in Philadelphia.

Click here to read Chef Lee's full biography.