ABOUT THE CHEF
It's not French cuisine, American cuisine, or Taiwanese cuisine, but the way the cuisine is prepared integrates the techniques from French, American, Taiwanese, and even Filipino and Vietnamese cuisine. There's no other reason. It's just so the best ingredients can be used along with the use of innovative methods to go beyond the limits. Some people say this is modern cuisine, but I think it's my cuisine, Paul Lee's cuisine.
An internationally acclaimed chef of extensive experience and skills honed by studying with world-class chefs
- Taipei IMPROMPTU Chef-Owner
- California PATINA Executive Chef
- Las Vegas Le Cirque Executive Chef