Lee began his career as a talented young Chef at Claridge’s Hotel, London, where he stayed for 8 years rising to the rank of Sous Chef under the tutelage of incredible Chef, John Williams. Lee then sought an opportunity to further refine his skills at Raymond Blanc’s world renowned Le Manoir aux Quat’ Saisons before heading to North America. Here he set up and ran kitchens at top hotels in the Niagara Peninsula before settling in Vancouver for a decade, winning a slew of awards on the way and becoming a regular on Canadian TV.
 
In 2015, Lee and his wife Liz moved from Canada to Arundel West Sussex, with their twin daughters to fulfil a long-talked about dream of setting up a small independent restaurant, with Liz heading up the front of house. The Parsons Table reflects how they personally would choose to dine; a dedication to local and seasonal ingredients served in a relaxed informal dining room with friendly and unobtrusive service.  The restaurant showcases the incredible experience of Lee’s journey as a Chef and the influence of the leading professionals he has worked with, enabling him to highlight the best in traditional techniques and add his own flair for contemporary takes on truly classical cooking.