Roots

Fresh organic global cuisine by chef Ryan Lee licensed and insured with 17 years chef experience working in 13 of the top restaurants around the world. 

I graduated from Seccia Culinary Institue in Grand Rapids Michigan where I was trained by Scotland’s only Master Chef Angus Campbell.

As a young chef, I cooked at Chez Bayou which won best new restaurant in Grand Rapids. My externship was at Hershey Resorts, PA.  I worked as sous chef at the Monterery Bay Aquarium, CA among other restaurants.

Then on to Oahu Hawaii working 2 years at James Beard Award winning restaurant, Alan Wong’s where I mastered Hawaiian Regional Cuisine. There I cooked for hundreds of world leaders and dignitaries including President Obama on three occasions including Asian Pacific Economic Conference APEC.

I also cooked for Michigan Wolverine National Championship coach Jim Harbaugh, Chef Hubert Keller, Iron Chef Masaharu Morimoto, Adriana Lima and LeBron as sous chef at Juvia, South Beach FL.