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Chef Paul Lee
Chef Lee most recently staged at seven Michelin star Restaurante MartÃÆ’Ã’šÃ‚Ân Berasategui in San Sebastian, Spain and helmed the kitchen of Le Cirque at Bellagio Resort & Casino in Las Vegas. He has held positions at a range of prestigious, fine dining restaurants in Los Angeles, New York, and Las Vegas, including L’Orangerie, JoÃÆ’Ã’šÃ‚«l Robuchon Restaurant at MGM Grand Hotel, L’Atelier de JoÃÆ’Ã’šÃ‚«l Robuchon, and Veritas. Lee’s culinary approach combines his finesse for classic French technique and artful presentation with bold flavors that stem from his lifelong exposure to an array of diverse cultural cuisines. Having worked alongside revered chefs such as JoÃÆ’Ã’šÃ‚«l Robuchon and Gregory Pugin, and participated in the prominent James Beard Awards gala dinner, Lee’s prowess in French cooking brings an innovative perspective to Patina as the restaurant ushers in a new era after 25 years of defining luxury fine dining on the west coast.
