Chef Lee Foden-Clarke

Hailing from Cornwall, England, Chef Lee has built an impressive culinary career marked by leadership and achievement. His journey began at the local fish and chip shop, but his ambition led him to further his culinary education at the renowned Seafood Restaurant under the tutelage of Chef Rick Stein. He continued to hone his skills at the Michelin-starred NO6 restaurant under Chef/Owner Paul Ainsworth, mastering both classical and modern British cuisine with an emphasis on Cornish ingredients.

In 2013, Chef Lee embarked on a new chapter in California, joining Thomas Keller's Bouchon in Beverly Hills. He quickly rose through the ranks to sous chef and showcased his talent by winning the Ment'or BKB Foundation Young Chef Competition Series.

His first Executive Chef position was at the notable Los Angeles restaurant, Alameda Supper Club. In collaboration with Chef Chris Bianco and the Tartine Restaurant Group, Chef Lee crafted a menu that harmonized his Southwest English heritage, Bianco's iconic Italian flavors, and Tartine's commitment to seasonal, market-driven cuisine.

Following the closure of Alameda Supper Club during the Covid-19 pandemic, Chef Lee pivoted to private chef work. His fine dining background and strong relationships with local purveyors allow him to create diverse menus tailored to individual preferences. Lee understands the value of discretion and client confidentiality.