Paul Lee

Chef Paul Lee was born in Taiwan and studied at California’s Blue Ribbon Culinary School before working at the famed Hollywood restaurant L’Orangerie, then at L’Atelier de Joel Robuchon and Le Cirque in Vegas, Spanish Michelin-3 star restaurant Martin Berasatagui and the Emmy’s and Grammy’s exclusive caterer Michelin one-star PATINA restaurant.

He states that his culinary philosophy is mainly influenced by his upbringing, “growing up in Southern California exposed me to so many different types of cuisines; I learned that tastes matters more than tradition.”