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Pastry Chef/Recette

With her masterful technique and playful style showcased at Recette in New York City, Pastry Chef Christina Lee has earned notoriety from the likes of The New York Times, New York Magazine and Manhattan. A graduate of The French Culinary Institute, Christina Lee went on to hone her skills at Per Se and Café Falai. Lee was approached by Chef Jesse Schenker to begin as the sole Pastry Chef of Recette Private Dining. At Recette Private Dining, Lee had the opportunity to stage at two of New York City's most prestigious dining destinations, Per Se and Jean Georges. Lee's signature S'mores were included as one of Manhattan Magazine's "Top Desserts of 2010" as well as one of New York Magazine's "Best Desserts" in the Where to Eat 2011 issue.


Pastry Chef/Recette


How do you characterize your cuisine?

The desserts are modern American. They are often interpretations of classic American desserts with European techniques and influences.

What region or ethnicity most influences your cooking?

France. I studied classical French techniques and worked with a great pastry chef, Sebastien Rouxel.

What is your signature dish?

S'Mores. It was created as a play on my favorite dessert for camping and snowboard trips.

What kind of food were you exposed to as a child?

I grew up in a very Chinese family. We mostly ate Chinese and Japanese food.

Have you ever lived or trained overseas? Where?

I trained very briefly in Taiwan, where my family is from. I took a course in traditional Taiwanese and Chinese pastries.

Is there an exotic spice or ingredient that you particularly enjoy using?

Although they're not really exotic, I like to use spices normally associated with savory foods such as cayenne pepper and curry powders.

Does the design and style of your restaurant evoke a particular place? If so, where?

The style of the restaurant is casual with a little touch of French cafe.

When you cook for yourself, what do you make?

My favorite dessert to make at home is a simple salty brownie with cayenne pepper.

What's the benefit of participating in New York Taste?

Its a great opportunity to share my food with people who have not had the chance to come by the restaurant.

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