Chef Dominick Lee’s story begins in New Orleans, but his vision for Creole cuisine spans continents. A modern steward of the tradition, he honors his heritage while advancing the boundaries of culinary innovation. From training under James Beard-nominated chefs in Houston to leading kitchens across Europe and New York, his journey reflects a deep commitment to culture, craft, and creativity. Guided by sustainable sourcing and modern technique, Lee creates dishes that honor the present and define what’s next for Creole expression.
With over a decade of experience leading professional kitchens, Chef Dominick brings more to the table than just flavor. His collaborative projects are rooted in deep culinary knowledge, operational precision, and the creative flexibility to bring any concept to life.
From pop-ups and brand partnerships to immersive activations, he approaches each opportunity with the expertise to deliver on budget and with impact. While his Creole heritage remains a core influence, it’s far from his only lens. Chef Lee loves to dig into his culinary bag to craft playful concepts inspired by his travels, training, and curiosity.
This isn’t just a recipe archive—it’s a personal narrative. Some are built from memory, others from instinct. Read them as recipes or as markers of a cuisine in motion.