Lee Jeynes is currently the Exec Head Chef at RACV, a position held since 2010. Previously, Lee served as the Team Captain for the Welsh National Culinary Team from 2002 to 2009 and has been a member since 1998. Lee also held roles as Group Executive Chef at English Lakes Hotels from 2006 to 2008 and Owner Director of The Whitehouse Restaurant in Windermere from 2002 to 2006. Educated at Barry College of Further Education and Barry Boys Comprehensive in South Wales, Lee continues to enhance their culinary expertise.
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