Lee Hernandez is a seasoned culinary professional with extensive experience in various high-profile positions. Currently serving as Chef De Cuisine at Colette since July 2024, Lee focuses on food cost management and daily operations, building on a robust background as a Culinary Consultant from August 2022 to present. Previous roles include Executive Chef at Rozu Contemporary Izakaya and The Skylark NYC, where responsibilities involved food cost and beverage management as well as daily operations. Lee also held the position of Executive Sous Chef at Rhubarb Food, specializing in Mediterranean cuisine. Educational credentials include a degree in Culinary Arts/Chef Training from Los Angeles Mission College.
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