From a young age, Dominick Lee knew he loved being in the kitchen with other like-minded culinary wizards. For career days in school, Lee would traverse to restaurants and soak up as much knowledge as he could from the top chefs in New Orleans.
Lee selected The Art Institute in Houston, Texas as his educational destination. While studying at The Art Institute, Dominick took a job as sous chef at the Bay Oaks Country Club in Clear Lake, where his strong work ethic proved tremendously valuable. He was ultimately awarded the inaugural Chris Shepherd Underbelly Scholarship, which funded a significant portion of Lee’s education.
Soon after, Chef Dominick met beloved Houston chef Kiran Verma and landed a job as Executive Sous Chef at Kiran’s, where he gained a firm understanding of the Houston culinary landscape while training closely under Houston’s godmother of Indian cuisine. Chef Dominick Lee has an extensive background in the restaurant industry.
“I’ve had the great fortune of getting to work and train under some incredible chefs over the years,” Lee commented. He added, “For me, every day I get to wake up and cook is a good day. It is what I love doing, and I am happy to be at a place in my career where I can be creative and provide guests with an amazing dining experience every time they visit.”