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A particular childhood event inspired Alex Lee to pursue his interest in
cuisine. At a ten course seafood banquet at a relative's restaurant in San
Francisco's Chinatown, Alex, then only thirteen, found himself writing
down descriptions of every course, eager not to let the textures and
flavors slip away. Alex has fond memories of his grandmother's delicious
Cantonese cuisine, through which he grew to associate wonderful food with
important occasions and family celebrations.
Alex began cooking at the age of seventeen while still a student. He
embarked upon a professional cooking career in 1986 at La Colombe d'Or in
New York City. From 1989 to 1991 he worked under Chef Daniel Boulud at the
renowned four-star Le Cirque. Thereafter Alex took some time to travel
throughout Europe apprenticing in kitchens in Italy, Spain and France,
where he was especially impressed by the deep respect accorded
professional chefs. After spending a year at Alain Ducasse's Louis XV in
Monte Carlo, Alex returned for the opening of DANIEL where he has been
Chef de Cuisine since1993.
Alex's cuisine is greatly inspired by his passion for gardening. He
grows as many as 30 varieties of herbs and heirloom vegetables of his own
and especially enjoys dealing with local growers, visiting them regularly
at the city's green markets. After 15 years of cooking, Alex 's
contribution to DANIEL's cuisine is characterized by a contemporary French
approach with respect for tradition and classic techniques prepared in
harmony with the bounty of the seasons. Above all, Alex enjoys creating
new dishes together with Daniel in a spontaneous and unpredictable fashion
that brings them both great fun and satisfaction in the kitchen.
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