Lee, who is best know as the former executive chef at The Ivy and most recently oversaw the stoves at beloved Theatreland restaurant Joe Allen, has developed a new menu for the restaurant, which is inspired by his 'commitment to wellness' and will focus on British ingredients.
“This is an exciting move for me, joining and leading the team at such a pivotal moment in our industry,” he says.
“I am all about championing quality sustainable seasonal produce whilst considering the needs of my guests, with our first menu of 2023 inspired by my commitment to wellness and the incredible ingredients found in the great British larder, designed to deliver maximum flavour and hopefully nothing but true satisfaction and happiness for guests.”
Lee has more than 30 years’ experience working in hospitality and began his career as sous chef at Caprice Restaurant, working alongside Mark Hix.
He later spent several years honing his skills for Asian and Vietnamese cuisine, working at the likes of Nobu and Nahm at the Halkin before taking up the position of head chef at Bambou Restaurant and later The Ivy.
Lee led the kitchen at The Ivy for 17 years before leaving to join Joe Allen when it relaunched in the autumn of 2021.