Arrive Magazine - May/June, 2007

Christopher Lee’s Tuna Wellington has been dubbed a “reinterpretation of an old classic.”

It Takes a Village
(to Raise a Soufflé)
Christopher Lee

Head chef, Gilt at the New York Palace Hotel

She went on to get her MFA in playwriting, also at Brown, and began to create work that explores stereotypes, identity and the rules we impose on ourselves and those around us. Ruhl says she’s not entirely sure why her work resonates so

powerfully with people, but suspects it’s because “it means that we are all more similar than we are different. I don’t write with the audience in mind when I’m writing. I assume that most of the population will have similar experiences.”

Even the most brilliant chef is only as great as his ingredients and culinary team, and Long Island native Christopher Lee, winner of a 2005 Gallo Sonoma “Rising Star Chef” award at the James Beard Awards and named one of the “Ten Best New Chefs of 2006” by Food & Wine Magazine, embraces the interdependent nature of his art every day. “No man or woman is great by themselves,” Lee says. “You have to have the heart and soul to lead a team, but you also have to have all the other elements in line to have a success … Some young chefs don’t understand that. It’s not just about the chef.”

Lee, who loves takeout soup when he and his wife get a rare night at home in front of the TV, started at top-end restaurants in New York (Daniel, Jean Georges

He was a hardworking farm boy.

She was an Italian supermodel.

He knew he would have just one chance to impress her.

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