Chef Dominick Lee hails from New Orleans, Louisiana. As a victim of Hurricane Katrina, the devastating storm displaced his family leaving him at a loss both mentally and physically at a very young age and unable to find proper footing in his life until he refocused his mind and heart on an early passion, cooking.
Lee pursued his love for cooking at his first job at Jonny Sanchez in New Orleans before moving to Texas to attend The Art Institute of Houston where he was granted the inaugural “Underbelly Scholarship Award” which was created by the acclaimed Chef Chris Shepherd.
During his studies, Lee worked as Sous Chef at the Bay Oaks Country Club in Clear Lake before landing a job as Executive Sous Chef at Kiran’s under chef Kiran Verma.
While still in school, Lee was offered the Executive Chef position at Poitín Bar & Kitchen, a new restaurant showcasing a cuisine as eclectic as Houston’s diverse population. Under his leadership, Poitín Bar & Kitchen was named as one of the Top Restaurants Of 2019 by Texas Monthly Magazine. Lee was subsequently nominated a 2019 Rising Star Chef by CultureMap Houston, a 2019 Rising Star Chef by Eater Houston, as well as receiving best dish accolades for various events across the city. For the past two years, Lee has been in Europe studying the food derivatives of Creole cuisine in hopes of helping to evolve the cuisine.
As a community-conscious chef, Lee has organized and participated in various events and dinners that give back to the community such as AVDA Home Safe Home Gala 2017, 2018, 2019; Dress for Success Galas 2018, 2019; Food Apartheid Dinner Series 2019; and Houston Black Restaurant Week 2019.
Lee continues his culinary journey in New York City with Alligator Pear and giving back to the community where he can. You can follow his adventures on Instagram and Facebook.