On April 15th, 2009, Chef Lee was one of the guest celebrity chef's at the Don Q Rums Icons Among Us: Jazz at Lincoln Center event. Chef Lee created 3 original dishes including a Fois Gras turchon with jerk seasoning, Thai Snapper Ceviche "Mojito," and Marinated Chicken Tacos with a spicy passion fruit sour cream. He also created an original "Pina Colata" but with a twist...a pineapple coconut encapsulation.

This years event was held at City Winery in New York City. Chef Lee was invited to serve at the event for the 3rd consecutive year and, along with his team, plated a Rabbit Agnoli with aged pecorino, sunflower seeds, red ribbon sorrel, and madeira emulsion.

Some of Chef Lee's latest creations he successfully put to the test during his initial few months at Aureole.

Chef Christopher Lee was once again invited to the Beard House to cook for the foundation members. In addition to the Canapes ranging from Red Beet Sorbet to Pork Belly Sliders, Chef Lee and his team sent out 4 courses and dessert including Diver Sea Scallop & Fois Gras Torchon, Chestnut Ravioli, Milk Poached Capon, and Australian Wagyu Strip Loin.

A collection of some of Chef Lee's signature dishes created during his time at restaurant Gilt at the Palace Hotel in New York City.

On the set of Chef Lee's first commercial shoot for the Swanson Stock line, a division of Campbells. The commercial, shot on location in Los Angeles, California, lasted two full days and about six straight hours of Chris saying the phrase "use stock."

As a show of appreciation, Chef Lee took his team at Gilt and some friends on a field trip to the east coast of Long Island for a fun day fishing for sea bass. After the trip, everyone went back to Chris' childhood home where they prepared the fish in a fire pit, made sashimi, and a variety of other dishes.