Paul Lee

Los Angeles

Classic, French


Specialities

Classic, French

About Paul Lee

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.


Interview with Chef Paul Lee



Paul Lee's Video Tutorials

An Introduction to Caviar

Paul Lee
Intermediate

Caviar is a luxury ingredient that can bring an exciting texture and a uniquely briny flavor to any dish.

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Classic Champagne Sabayon

Paul Lee
Intermediate

A sabayon is a warm custard sauce, much like hollandaise, that is a lovely way to elevate a light fish dish, and poached or scrambled eggs.

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Lobster Sauce Américaine

Paul Lee
Intermediate

Often served with lobster or other hearty seafood, this bright red sauce combines the classic flavor combinations of lobster, cognac, and tarragon.

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An Introduction to Sweetbreads

Paul Lee
Intermediate

When the whimsically named sweetbread is properly prepared, it is creamy and silky on the inside and crispy on the outside for a true culinary delicacy.

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Buckwheat Blini with Caviar and Crème Fraîche

Paul Lee
Intermediate

This elegant appetizer combines the nutty flavor of buckwheat blini with the salty tang of caviar and the smooth creaminess of crème fraîche.

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Pan-Seared Monkfish with Sauce Américaine

Paul Lee
Intermediate

Delicate, flavorful lobster and butter sauce is the perfect complement to meaty, juicy seared monkfish.

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