"When it comes to cooking food, my philosophy is simple; fresh, seasonal ingredients, experimentation, teamwork and most importantly, having fun."

- Chef Christopher Lee

Christopher Lee, a 34 year old New York native, is currently Executive Chef at New York's Aureole, Charlie Palmer's flagship restaurant. Previous to Aureole, Chef Lee spent two years at restaurant Gilt, in the New York Palace hotel, and was credited for earning the restaurant two Michelin stars. A graduate of the California Culinary Academy in San Francisco, Lee has worked in the kitchens of Manhattan's most renowned restaurants, including Daniel, Jean Georges and Oceana.

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.