parsons-lgLee began his career at the five-star Claridges Hotel in Mayfair, London.  Under the tutelage of Executive Chef John Williams he progressed through the kitchens of Claridges for eight years before he headed to the Oxfordshire countryside. There, Lee joined Chef Raymond Blanc at Le Manoir aux Quat'Saisons renowned for its Two Michelin Stars and AA Five Rosettes.

After three years at Le Manoir, Lee was offered the opportunity to be the Executive Chef at the reopening of the historic Prince of Wales Hotel in Niagara-on-the-Lake, where he earned praise from international food and travel media. Returning home after three years, he took over the stoves at Wood Hall, one of England's finest country house hotels, where he quickly established it as one of the country's leading culinary venues.  Lee's dedication was recognised in 2004 when he reached the finals of the U.K. Chef of the Year Competition.

With a desire to return to Canada, Lee joined The Wedgewood Hotel as Executive Chef.  His unique style of modern French cuisine is certain to turn some heads and elevate Bacchus to one of the finest restaurants in Vancouver.


845 Hornby Street, Vancouver

Three words to describe your cuisine:
Honest, tasty, food

Your signature dish: 
Pan Seared Alaskan Weathervane Scallops, risotto of cured tomato and artichokes, arugula, purple chiso, Padano cheese

What is your food philosophy? 
Food is for eating, not looking at! Seasonal and regional when and wherever possible, It’s not rocket science

Who is your role-model? 
I have been fortunate enough to have worked with/under the guidance of both my mentors: John Williams, currently executive chef of The Ritz London, and Raymond Blanc of le Manoir aux Quat Saison, Oxfordshire

What is your favourite ethnic food and what Restaurant would you go to for it? 
My favorite ethnic food is East Indian. This is the only other cuisine I would like to have an in depth knowledge of. A suggested Restaurant to go to would have to be The Bombay Brasserie, London. Here in Vancouver Rangoli’s or Mirchi’s restaurant.

You want to make something quick, easy, and delicious. What do you prepare? 
A simple one pan dish: risotto, with woodland mushrooms and celery root. Finished with freshly grated Reggiano

The dish customers must try during Dine Out:
All of our dishes are a ‘must’ try, but if I had to pick one it would be the confit duck leg with flagoulet beans, smoked bacon and root vegetables. The woodland mushroom risotto side should not be missed either

The best part of Vancouver’s Dine Out Festival: 
The 4th of February! Seriously the opportunity to show case The Wedgewood to a broader clientele

If you had an unlimited budget, what piece of equipment would you add to your home kitchen?
Not so much a piece of equipment but a chef to alleviate cooking at home

Typical Sunday night dinner at home: 
A typical “English” Sunday roast with my wife and twin daughters. One of the few times a week we can all sit down, enjoy and eat together as a family.

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