Chef Christopher Lee
Christopher Lee is an experienced chef with a record of strong leadership, distinguished reviews, and outstanding accolades for his aesthetic and culinary style. His skillset extends to almost every facet of the industry – as Executive Chef he led New York City’s Aureole and Gilt to Michelin star ratings, as a restaurant owner he has opened and managed new concepts in emerging markets, and as a consultant he has identified and corrected issues to effectively rebuild diminishing clientele.
Chef Lee hopes to use this wealth of experience to move a singular concept or restaurant to a multi-unit hospitality powerhouse. Chef Lee is a native New Yorker, fluent in French technique, who has made his mark by infusing the lighter, fresher flavors of the West Coast into his signature style. Abstract plating, purity of flavor, and flawless technique have earned him recognition from the James Beard Foundation, Gourmet magazine, Food and Wine magazine, and Bravo’s Top Chef Masters. Chef Lee continually challenges himself and others to become their very best, exercising a sharp eye for trends and a keen business mentality that has only benefited those around him.
Chef Lee has a relentless work ethic, a tireless ability to train and educate his staff, and a deep loyalty to his supporters. He creates concepts that are accessible but refined, showcasing his understanding of an emerging new genre - modern yet sophisticated comfort food. Proven to be a creative thinker, a calculated risk-taker, and a charismatic influencer, Chef Lee is the Culinary Director for the Barcelona Wine Bar and Restaurants, with locations throughout CT, and in Boston, Washington, DC, Virginia, and Atlanta.
Learn More About Christopher Lee
What is your earliest memory involving food or wine?
My earliest memory is cooking at my grandfather's house -- at our large, Sunday classic Cantonese dinners -- rolling won tons at his side when I was six.
If you've participated in the Festival before, what is your favorite SOBEWFF memory to date?
My favorite SOBEWFF memory to date was hosting last year's SOBEWFF showcase dinner at The Forge. I was able to prepare a food celebrating new Harlem cuisine along side Marcus Samuelsson and JJ Johnson -- it was great to work with both of them.
If you could cook with anyone in the world, who would it be?
If I could cook with anyone in the world, it would be Julia Child...currently, it would be Alain Ducasse.
I never leave home without my: