Executive Chef Paul Lee

Along the way, Paul realized that culinary education was necessary for others as it had been for him. He became involved with the American Culinary Federation and was apprenticeship chair for the High Sierra Chef's Association. In addition to the demands of a hotel executive chef, Paul taught culinary classes at Lake Tahoe Community College, developed a junior team, and began preparing and coaching culinary apprentices for ACF competitions in Las Vegas, Portland, Denver, and Sacramento.

Paul and his wife Barbara relocated to the Monterey Peninsula where he resumed his passion for teaching, this time at Monterey Peninsula College. Soon he became involved with the Monterey Bay Chapter of the American Culinary Federation and began working with the local chefs. He's worked at many of the local events including Meals on Wheels Classique d'Elegance, Carmel Tomato Fest, Cooking for Solutions at the Aquarium and is now a regular Chef Instructor here at The Culinary Center of Monterey. Paul's awards and certifications include ACF Certified Working Chef, Certified Executive Chef, Dale Carnegie Leadership Award, NRAEF ServSafe Instructor, Certified Brewing Technician with SCAA, bronze and silver medals at ACF Culinary Salons, numerous medals as junior team coach, and Chef of the Year with the High Sierra Chefs' Association.

“I enjoy helping others learn to become better cooks, personally or for a career, it doesn't matter - you're still a cook,” says Paul about his love of teaching.