Originally from Greenwood Lake, New York, Chef Lee grew up in Fluvanna County with a large Italian family where the kitchen was always busy and his first cooking lessons came straight from Grandma. He started his hospitality career as a dishwasher at age 15 and quickly moved into cooking, landing his first “real” gig in the four star Fossett’s Restaurant at Keswick Hall. Working under Chef Dean Maupin, Lee nurtured his passion for food and began reading everything he could get his hands on to truly understand the mechanics of cooking: not just the how, but why dishes and procedures make sense.
In 2013, he joined the Easton Porter Group as the Sous Chef at Pippin Hill Farm & Vineyards. Two years later, his good friend and Executive Chef Amalia Scatena approached Lee to open another EPG restaurant in Charleston, SC. Thus Cannon Green was born with Lee as the Sous Chef managing both banquet and a la carte operations. Shortly thereafter, they presented him the opportunity to graduate to the Executive Chef position by opening a Mediterranean inspired restaurant in downtown Charlottesville, Red Pump Kitchen.
After building a name for himself, he was hand-picked to join the Dover Hall team. Chef Lee is laser focused on farm to table, presenting delectable foods that are innovative but approachable. One bite of his food or a quick conversation and you will quickly realize his passion for scratch made cuisine.