Arthur Lee grew up in restaurants helping his father at Golden Pond, a Chinese restaurant in Queens, NY. He took a break from cooking to attend Baruch College for Computer Information System. Returning to his passion, he enrolled at the Culinary Institute of America, with an externship at Tribeca Grill, and graduated in 2005. Upon graduation, Lee worked under Chef Gabriel Kreuther at The Modern and helped open Adour by Alain Ducasse. Arthur then began working at Scarpetta as Chef de Cuisine. Anxious to take a break from the bustle of New York City, Lee moved to Hong Kong to work at Altamarea Group's Al Molo. After two years of living abroad, Lee decided to return home to NYC as Chef de Cuisine and then Executive Chef at Ristorante Morini. Arthur now holds the role of Corporate Executive Chef, providing culinary support in the Altamarea Group NYC restaurants as needed, and working alongside Chef Michael White on various projects.