For the past four years, Christopher Lee has been touted as a “rising star” by many of the restaurant industry’s informed tastemakers. The executive chef of Gilt at the New York Palace Hotel was named the “2005 Rising Star Chef of the Year” by the James Beard Foundation while still executive chef at Striped Bass in Philadelphia, and he earned a spot the next year on Food & Wine magazine’s “Best New Chefs” list. In the fall of 2006, Lee returned home to New York to take over ...

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