Chef Herbert Lee

As a graduate of The Culinary Institute of America I live by the credo of my alma mater “Preparation is everything.” With nearly 15 years in the industry my career has allowed me to travel, cook and experience an array of traditional cuisines. I am extremely passionate about seasonality, sustainability and farm to fork cooking. I am well versed in food and beverage pairings, tasting menus, cooking demonstrations etc. In the words Virginia Woolf, “One cannot think well, love well or sleep well, if one has not dined well.”