Lee Wolen

Blends refined French technique with rustic American sensibility; known for signature dry-aged duck and black truffle roasted chicken

Career

• Sous Chef at Eleven Madison Park, New York (2009-2013)
• Stagiaire at The Fat Duck, Bray (2008)
• Culinary Institute Graduate at CIA Greystone, Hyde Park (2005-2007)

Mentored by Daniel Humm.