NICHOLAS LEE

Chef Nicholas Lee cooks and bakes with style and soul. He was born and raised in Malaysia, a culture that embraces Malay, Chinese, and Indian traditions. This tropical peninsula links Central and South East Asia, drawing from influences that play an integral part in the cuisine of the region. Nicholas combines Western, French disciplined techniques while carrying the tradition of many generations of great cooks as he translates flavors in his own unique style.

In the fall of 1997, he left home to study at The Peter Kump Cooking School, now known as The Institute of Culinary Education (ICE) in New York. After graduating, he apprenticed with former White House Executive Pastry Chef Bill Yosses at Bouley Bakery before his post as pastry chef at Mr. K’s restaurant in NY in 1999. 

He has since been a consultant in the opening of several New York City restaurants, including Klee Brasseries and Gin Lane Bistro. In 2007 he decided to join the pastry team at the Four Seasons Hotel and Resort in New York. After his 10-year tenure at the Four Seasons, Nicholas joined the Knickerbocker Hotel in Times Square, New York City, to lead the pastry program for the hotel's many outlets as Executive Pastry Chef.

Nicholas has also taught as a guest instructor at The Farm Cooking School in Stockton, New Jersey.