Chef Eric Lee began his cooking career at the age of 14 in Lyons, CO. At 16 years old Eric moved to England where he worked at the Old Bell, the oldest operating hotel in England built in 942. Eric returned to Colorado at age 18 and began his long standing working relationship with Chef Hugo Matheson, now of The Kitchen Restaurant Group. Eric opened the downtown Denver location for The Kitchen as the Chef De Cuisine, their first step out of the Boulder community. Eric went on to work for Big Red F, as the Chef de Cuisine of Jax Fish House. Eric’s focus for sustainability made his time at Jax a perfect fit, building relationships with fishermen and learning what it takes to be Monterey Bay Certified. Eric has consulted for and helped to open 8 restaurants, bringing some from the brink of closure to profitability. Eric was the Executive Chef of Linger for 2 years, successfully running a team of 120 employees. Lee is no stranger to the Denver culinary scene. In fact, he is no stranger to the global culinary scene either.