Alex Lee

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 Restaurant Daniel where he has been executive chef since 1993.

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. Alex Lee's most recent accolades include the James Beard Foundation's 2002 nomination by for "Best Chef New York City".

Chef's Recipes :

Mushroom and Truffle Cannelloni with Parmigiano Cappucino

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