Specialities
Classic, French
Classic, French
Paul Lee is the Executive Chef at
Patina Restaurant in Los Angeles. Working at the Patina Group’s flagship
restaurant at the iconic Disney Concert Hall, Paul blends the traditional
flavors and preparations of Europe with a Southern Californian sensibility for
a perfect marriage of texture and taste. Since his tenure at Patina began, Paul
has boldly moved the restaurant to an all-tasting menu format that is dazzling
guests with precisely executed, multifaceted meals.
Paul
was previously the Executive Chef at the famed Le Cirque restaurant at the
Bellagio in Las Vegas where he was known for his refined plates and artful
presentation. He has cooked all over the world with some of the most revered
chefs, including stints with Martin Berasategui at his eponymous
three-Michelin-star restaurant in San Sebastian, Spain; with Gregory Pugin at
Veritas; and with Joel Robuchon at the Four Seasons Hotel in New York. With a focus
on French cuisine and classic cooking techniques, Paul has a wealth of
knowledge and experience to share.
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