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.

As Executive Chef of Striped Bass in Philadelphia, Lee focused on creating innovative and experimental New American cuisine incorporating seasonal, farm to table ingredients with a visually stunning presentation. His unique style captured the attention of the James Beard Foundation where he was named the 2005 “Rising Star Chef of the Year,” and in 2006, Lee was among Food and Wine’s “Top Ten Best New Chefs” in the nation. After a variety of accolades during his time at Striped Bass, including the highly coveted Four Bells review from the Philadelphia Inquirer, Chef Lee returned to New York City where he earned restaurant Gilt in the New York Palace Hotel two Michelin Stars. In 2008, Lee was selected by Charlie Palmer to relocate his flagship restaurant Aureole, where he received an unprecedented 29 food rating in Zagat, the highest for NYC in 2009.

After years of successful endeavors, in 2011 Chef Lee decided to temporarily shift from Aureole and the fine dining crowd in search of broadening his repertoire by delving into a variety of passion projects. Eden, located in the heart of South Beach, Miami, is a vibrant restaurant and lounge serving high-end bistro fare to a socialite scene combining great food and an energetic atmosphere. In the near future, Chef Lee will also be opening the Huntington Social House, a prohibition era speakeasy gastropub coming to his hometown of Huntington, NY in addition to consulting on a wide range of projects including the Orange County Choppers Roadhouse, a string of themed restaurants modeled after the hit TV series of the same name opening in various international locations.

Philosophy
In addition to the following the seasons and the latest culinary trends, Lee finds inspiration in abstract art, which is evident in his plating techniques. Rather than building presentations in the center of the plate, Lee prefers to use the lines, spaces, colors and shapes of the various components of a dish to create a new abstract dining aesthetic. Through juxtaposing soft and crunchy textures, and sweet and sour flavors, Lee’s creations give diners a different experience with each bite.