Richard Lee’s culinary career did not begin particularly auspiciously. His first full-time job in foodservice was as a pasta cook at Rocco’s on 22nd Street in New York, the ill-fated joint venture between celebrity chef Rocco DiSpirito and restaurateur Jeffrey Chodorow that was created for a reality TV show and closed shortly after the end of the series.But Lee quit before that happened and found his way to Geisha, a high-end Japanese-inspired restaurant in Midtown Manhattan, where he ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?