Food & Wine: Christopher Lee

Christopher Lee

Why he won Because he does miracles with seafood, preparing it with flavors from all over the world.
Born New York City; 1975.
Education California Culinary Academy, San Francisco.
Experience Fifth Floor in San Francisco; Oceana, Daniel and Jean Georges, all in New York City.
Childhood ambition "Since I was 15 years old, I've wanted to be an F&W Best New Chef."
Career turning point "As soon as I got to San Francisco, food took shape for me. I went to oyster farms and dug in the beds, I foraged for mushrooms in the woods. And I saw that instead of going out and getting wasted, people my age were having dinner parties. Fun revolved around food and wine. I loved that."
Latest achievement Mastering Ferran Adrià's trick for using alginate to give a caviarlike consistency to ingredients from apples to olive oil.
Favorite cheap eat Halal Gyro and Chicken cart on 53rd Street and Sixth Avenue in NYC. "It's open from 7:30 p.m. to 4 in the morning. I've driven from Philly just for those gyros."
Advice to future cooks "Eat! Keep eating."

WEB EXCLUSIVE! Read more of our interview with Christopher Lee

Recipes by Christopher Lee

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