Richard Lee's culinary career officially began after graduating from the French Culinary Institute in 2002. However, if you ask him, Chef Lee would tell you he has been training all of his life, sampling cuisines from all different cultures during his Korean American upbringing.

Born in New Jersey, and living his entire life in the New York metropolitan area, Chef Lee is grateful for having the opportunity to live in the most culturally diverse area in the world; and the palate it has afforded him.

Upon graduating from culinary school, Chef Lee was hired at Geisha during it's opening in December of 2003. He started as lead line cook and had the honor of being under the tutelage of Chef Michael Vernon and a host of chefs from Le Bernardin, including Eric Ripert.

Richard worked his way through the stations at Geisha to become Sous Chef, and eventually Chef de Cuisine under his mentor Michael Vernon. Upon Vernon's departure, Chef Lee was promoted to Executive Chef in September of 2007.

Although Chef Lee's objective as new head chef is to honor Vernon's legacy by keeping the tastes and recipes of Geisha consistent, he is also executing many unique and sophisticated recipes to Geisha's dining experience such as "Slivers of Fluke with Cucumber Water and Korean Pears" and "Seared Diver Scallops with Yuzu Emulsion and Micro Shiso."

"I am grateful for the opportunity to lead as Executive Chef at Geisha. We have a great team here and I am excited about the things we are doing and what lies ahead," says Chef Lee.

For more information on Chef Richard Lee or on Geisha
Please contact Katie Roose at (914)400.9922 or katieroose@mac.com