The Parsons Table opened late November. The restaurant showcases Lee's deep passion for locally sourced, seasonal food, classic cooking, and incredible flavours. While Lee uses the best in traditional techniques, he is not afraid to throw in a contemporary twist on a familiar dish in order to both surprise and delight his guests. At the heart of the restaurant will be unforgettable cooking, approachable service and a warm welcoming atmosphere.

Lee joined the 15 Group team with over 30 years’ experience in the hotel and restaurant industry in many world-class establishments across Canada and in the United Kingdom. Lee’s career started at the Five Star internationally acclaimed Claridge’s Hotel in the heart of London before moving to the exclusive Two Michelin Starred Restaurant, Le Manoir aux Quat’ Saisons, in Oxfordshire. Here he quickly rose to the position of Head Chef under the tutelage of Raymond Blanc, known as one of the finest chefs in the world. It was here that Lee refined his palate and further developed his passion for creating and cooking exceptional food. After three years at the helm, he was enticed to Canada where he was given the opportunity to head the kitchens as Executive Chef for the reopening of the historic Prince of Wales Hotel in Niagara on the Lake, Ontario. In a short space of time he soon became recognized as one of the leading culinary figures in the Toronto and Canadian food scene. After a brief return back to the United Kingdom as Chef of the Wood Hall Hotel, one of the UK’s finest country house hotels, Lee returned to Canada to accept the Executive Chef role at the luxury Relais and Chateau designated, Wedgewood Hotel and Spa, responsible for all food operations. After a successful 10 years at the helm of Vancouver’s most prestigious boutique hotel, Lee joins our team with a vast and varied world class culinary repertoire combined with an in-depth understanding of all Food and Beverage operations.

Executive Chef in this 83 bed roomed leading boutique hotel in Vancouver. Responsible for all aspects of kitchen management The hotel and Bacchus Restaurant & Lounge Bar been awarded numerous recognitions including best Hotel Dining 2006, 2007 & 2008 as awarded by Vancouver Life Magazine In June of 2007 The Wedgewood Hotel was recognised and accepted to the prestigious Relais & Chateaux organisation

Employed to redefine the direction of Wood Hall Hotel and regain a two Rosette status which was achieved and maintained in February 03. Responsible for the design and implementation of a brand new kitchen including service areas. Created all menus for a French influenced restaurant for up to 60 covers, conferencing and banqueting for up to 120, as well as lounge and spa menus. Finalist at the Knorr Chef of the Year Competition 2004.

Responsible for re-opening the hotel kitchen after major renovations and upgrading of the property. Employed to implement European standards of cuisine and to achieve 5 CAA Diamond status. Developed all menus for the fine dining 180 cover restaurant serving contemporary French cuisine, a European Brasserie style lounge, 24 hour room service, banqueting and conferences as well as spa menus. Forecast and operated within departmental budget including staffing, menu costings, Kitchen contracts. Sourced all equipment, new suppliers and products. Trained and developed a team of 32 staff, implemented company standards and procedures as well as personal standards of achievement. Involved in HR procedures including recruitment, staff performance reviews and disciplinary issues. Worked closely with neighbouring wineries, regional suppliers and local farmers within the Niagara Peninsula.

Progressed through the Kitchens of this World Renowned 5 Star Hotel working in all aspects of banqueting, restaurant and Garde Manger