Dress: Business & Ribbons
We are delighted to host the delayed(!) but first Chaine event of 2009 at the beautiful Relais & Chateaux Wedgewood Hotel!
Maitre Hotelier Philip Meyer and Executive Chef Lee Parsons have planned a creative and delicious menu which will be matched with excellent wines for La Chaine cellar.
We look forward to seeing everyone at what promises to be, a wonderful evening!
Come and greet good friends, savour Chef Parson’s magnificent menu, and enjoy the ambiance of this beautiful hotel!
Biography on :
Wedgewood Hotel & Spa
Relais & Chateaux
Lee Parsons is part of an exciting new generation of European chefs that are crossing the Atlantic in search of challenging new environments and ingredients indigenous to the West Coast.
Lee began his career at the five star Claridges Hotel, the crown jewel of fashionable Mayfair in London. Under the tutelage of Executive Chef John Williams he progressed through the kitchens of Claridges for eight years before he headed to the Oxfordshire countryside.
There, Lee joined Chef Raymond Blanc at Le Manoir aux Quat’Saisons renowed for its Two Michelins Stars and AA Five Rosettes. A member of Relais & Chateaux, the restaurant is rated number one in the country by both the Zagat Guide and The Good Food Guide.
Chef Raymond Blanc, often described as one of the finest chefs in the world, instilled in Lee his belief “The Good does not interest us – The Sublime does”. Lee followed this philosophy to twice become a National Finalist in the Roux Diners Scholarship.
After three years at Le Manoir, 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 quickly established himself earning praise from the international food and travel media.
Returning home after three years, he took over the stoves at Wood Hall, one of England’s finest country house hotels, set in a hundred acres of Yorkshire woodland. While there, 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.
With a strong desire to return to Canada, Lee has now joined the Wedgewood Hotel as Executive Chef where he will continue the tradition of excellence and bring his vast knowledge and understanding of food to Vancouver. His unique style of modern French cuisine is certain to turn some heads and elevate the Bacchus at the Wedgewood Hotel to one of the finest restaurants in North America.