Chef Lee Gustin
"I've been in the kitchen since I was 16 washing dishes at Michael's restaurant. I got my start the right way and learned the ins and outs of the industry by working up the ranks. Today my passion is sharing what I've learned with others, rather that's through cooking demonstrations, consulting new restaurant owners or creating a memorable meal for your event. I've worked in every region of the U.S., so when I'm creating a new recipe, I love to mix classic with trendy and blend different regional flavors and cooking techniques to create a whole new dish."
Chef Lee graduated from The Restaurant School of Philadelphia, while serving in the U.S. Navy, stationed at Willow Grove, PA.
Chef Lee was previously the executive chef at Cedar Lake Cellars in Wright City. He more than tripled food sales and he took their wedding & event catering program to the next level. Lee's experience is well-rounded, working in sports & entertainment venues, steakhouses, wineries and country clubs. He worked directly for our local St. Louis Blues at Scottrade Center and Rams for America Center. He's worked as Director of Purchasing for Levy Restaurants at Washington Nationals Park in Washington D.C.
Chef Lee also teaches at Dierbergs cooking schools several times a month, and is a board member for the Wright City Chamber of Commerce. Chef also partners with Sunflower Hill Farm in Defiance, MO. He is there for your catering needs as well as cooking classes.
In his free time he enjoys Kansas City sports including Chiefs football and Royals baseball as well as spending quality time with his wife, kids and granddaughter.