Brian Lee


Chef Brian Lee thrives on challenging the ordinary by masterfully intertwining classic global dishes with enticing European and Asian flavours. Chef Lee is currently the Executive Chef of JW Marriott Atlanta Buckhead, a premier hotel in one of Atlanta’s most prestigious areas. These meals created by Chef Lee almost never became a reality as the chef began his career with a much more untraditional culinary route: financial analysis. Chef Lee graduated from California State University with a business degree, but fortunately for discerning palates, also found a love for the kitchen. Previously, Chef Lee was the Executive Chef of Le Méridien Atlanta Perimeter, conveying the concepts for the hotel’s signature restaurant, Portico. Chef Lee attended Le Cordon Bleu Culinary Arts School in California, humbly accepting a line cook position upon graduating, and ventured down the arduous path of becoming a successful chef.

In his early years as Lead Line Cook, Chef Lee worked directly under world renowned Executive Chef Azmin Ghahreman in a AAA Five Diamond and Mobil Four Star Hotel and Resort Rated environment at the St. Regis Monarch Beach Resort. In a surprising but career-changing experience, Chef Lee was presented an opportunity by Master Chef Ghahreman to travel to Chef’s Garden and Culinary Vegetable Institute in Ohio to prepare a special fundraising dinner, opening up many doors in his early culinary career. Progressing towards his final destination of Le Méridien Atlanta Perimeter, Chef Lee also opened his own espresso bar + café and broadened his horizons as a private chef in a Beverly Hills home.

“It was the memories of watching my mother cook traditional Korean meals and viewing Jacques Pepin and Martin Yan cooking shows that ignited my passion for cooking... I felt unfilled in the financial industry and realized cooking was truly my destiny.”

With leadership and operational experience under his belt, Chef Lee re-entered the luxury hotel environment to spearhead his culinary career. After spending time perfecting his fundamentals under Maîtres Cuisiniers de France, Executive Chef Frederic Castan, and igniting his imagination under creative Master Chef Jonathan Jerusalmy, Chef Lee came to Atlanta as the Executive Sous Chef at the St. Regis Buckhead. He made his way to the St. Regis San Francisco, a Five-Star Four-Diamond Hotel, where he worked under Maîtres Cuisiniers de France, Executive Chef Romuald Feger before returning to Atlanta as the Executive Chef of Le Méridien Atlanta Perimeter.

Chef Lee has a strong appreciation for delivering the highest quality items from the finest producers found both locally and abroad. His dedication to fine-dining prep and presentation are evident. Committed to driving the Food and Beverage excellence at JW Marriott Atlanta Buckhead, Chef Lee continues to create culinary masterpieces to stimulate the palate.

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