Bio - Christopher Lee

Chef Christopher Lee broke into the culinary world at the early age of fifteen. After working at various restaurants throughout college, Lee moved to San Francisco and attended the California Culinary Academy. After graduating, Lee relocated to the east coast where he worked at New York’s Jean-Georges and Daniel, and also served as chef de cuisine at Oceana under Neil Gallagher. At Philadelphia’s The Striped Bass, he acted as chef de cuisine under Alfred Portale and later became executive chef. Upon his return to New York City, Lee spent two years at Gilt where he earned the restaurant two Michelin stars. Chef Lee currently runs the kitchen at Aureole in New York, where his cuisine fuses high-concept thought and flavor pairing with a respect for purity and seasonality, always with the diner in mind.