Parties & Food

Meet Chef Chris Lee

Hello Everyone,

First and foremost, I would like to give you some insight into how I developed my culinary love.  I have lived in the seacoast area my entire life.  I spent my childhood working on my family’s dairy farm as the oldest of 5 boys.  Beginning at an elementary age, I worked 7 days a week–before and after school–milking and caring for approximately 40 head of cattle. This is just one of the many things that instilled my work ethics at a young age, which has never wavered.

Becoming a Chef:

Having worked in the hospitality industry off and on for most of my adult life, I began a love for the culinary arts. Always leaving to pursue more “meaningful” occupations, I would continuasly find myself back in the industry I was comfortable with and loved.  I had always leaned towards the front of the house, making people smile–in the moment; never realizing that the things I love the most about the hospitality industry could all be done in the kitchen.  My love for and prior experience in business management, creating, mentoring, making people smile, networking and cooking developed into who I am today. The careers I pursued led me on the path I walk today. All of my experiences, good or bad, I wish to share with you.

The moment I decided to become a Chef changed my life.  I accepted a job working under Celebrity Chef and Author Shannon Bard and quickly worked my way through the kitchen brigade to become her Chef De Cuisine for Mixteca Restaurant Y Taqueria.  And, I have never looked back.  Honing my craft at numerous restaurants since leaving Mixteca, from Portland, ME to the entire seacoast, I have worked for some talented chefs. I have developed a love for and respect of food that will be unmatched any where you choose to dine.

And now I am honored to the Chef of The One Hundred Club and promise to create beautiful and exciting menus for the Members and your guests.  My dedication to my craft will show through on every plate, and that is my promise to you.

 

See you at the top!

Chef Chris Lee

 

 

 

 

 

 

 

 

 


 

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