Lee Parsons

VANCOUVER, BRITISH COLUMBIA

Chef Lee Parsons is a highly awarded and widely traveled chef. He is part of an exciting new generation of European chefs that are crossing the Atlantic in search of challenging new environments and ingredients local to the West Coast.

Prior to working with The Fifteen Group, he brought his vast knowledge and understanding of food to Bacchus Restaurant and the luxurious Wedgewood Hotel, a member of the prestigious Relais & Chateaux. After gracing kitchens throughout the UK and in Ontario’s Niagara Region, he landed in Vancouver as Executive Chef at the Wedgewood Hotel.

Chef Lee began his career at the five-star Claridge’s Hotel in Mayfair, London. Under the training of Executive Chef John Williams, whom he dubbed his role-model, he progressed through the kitchens of Claridge’s for eight years before he headed to the Oxfordshire countryside. There, Lee joined Chef Raymond Blanc, often described as “one of the finest chefs in the world,” at Le Manoir aux Quat’Saisons renowned for its Two Michelin stars and AA Five Rosettes.

After three years at Le Manoir, Chef Lee was offered the opportunity to be the Executive Chef at the reopening of the historic Prince of Wales Hotel in Niagara-on-the-Lake, where he earned praise from international food and travel media. Returning home after three years, he took the role of the Executive Chef at Wood Hall, one of England’s finest country house hotels, where he quickly established it as one of the country’s leading culinary venues. Lee’s dedication was recognised in 2004 when he reached the finals of the U.K. Chef of the Year Competition.

He called Vancouver and the Wedgewood Hotel home for over nine years. His unique style of modern French cuisine at Bacchus Restaurant regularly won Vancouver Magazine’s award for Best Hotel Dining for three years in a row.

Chef Lee describes his cuisine as “honest, tasty food” and prefers sourcing seasonal and regional ingredients when and wherever possible. Although he has globe-trotted, he looks forward to the weekly “typical “English” Sunday roast with [his] wife and twin daughters. One of a few times a week [they] can all sit down, enjoy and eat together as a family.”

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