Overview

Location: California

Bio:

After graduating from the Culinary Institute of America, chef Richard Lee began his career at two-star Michelin restaurant Gilt in NYC, before moving to three-star Michelin restaurant Eleven Madison Park. During this tenure, he worked his way up to Sous Chef while earning the spot of #1 Restaurant in the World.

Back in his hometown of the Bay Area, Chef Lee worked numerous positions at Saison before his recent appointment as Chef de Cuisine. The chef instinctively marries the cooking techniques of his Chinese heritage with Saison’s lauded live-fire cooking tradition to create incredibly complex and flavorful works of edible art with ingredients from around the world.

Here we find out how to prepare a stand-out cold-weather fish dish for any holiday soiree, along with expert tips on truffles, fermentation, and more.