Crafting Excellence: A Culinary Leader's Path to Innovation and Sustainability
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Award-winning Chef Lee honed his craft in Melbourne before leading acclaimed kitchens across Dubai, Thailand, and Singapore. His passion for sustainability shines through initiatives like Leanpath, SkyCity Auckland's waste reduction programme. A dedicated mentor, Chef Lee fosters future leaders while overseeing the pre-opening of Horizon Hotel and New Zealand's biggest convention centre (NZICC). He champions New Zealand cuisine and strives to put Auckland on the global culinary map.
My journey in the culinary world began in Melbourne, where I had the privilege of apprenticing at a prestigious three-hatted restaurant. This experience not only honed my skills but also ignited a deep passion for the culinary arts. Early recognition, like being named 'Hilton Apprentice of the Year,' fueled my ambition and opened doors to new opportunities.
A pivotal chapter in my career took place in Dubai, where I joined the team at the luxurious Madinat Jumeirah resort. There, I had the incredible responsibility of overseeing 26 award-winning restaurants and bars. This role challenged me to lead with creativity and precision, managing a diverse array of culinary experiences while maintaining the highest standards of excellence.
My culinary journey continued across Asia and the Pacific, with each experience adding new layers to my expertise. In Thailand, I immersed myself in the vibrant local cuisine, gaining a profound appreciation for the region's unique flavors and techniques. My time in Singapore was equally enriching, where I had the privilege of running several world-class MICE events and overseeing 16 restaurants and bars. Collaborating with renowned chefs from around the globe further refined my approach to culinary innovation.
“My journey has been about more than just mastering the craft—it's about leading with passion and delivering unforgettable dining experiences that resonate with people from all walks of life.”
These diverse experiences have not only shaped my skills but also my vision for what a truly exceptional culinary experience can be. As Director of Culinary, I bring a wealth of knowledge, creativity, and a relentless commitment to excellence. My journey has been about more than just mastering the craft—it's about leading with passion and delivering unforgettable dining experiences that resonate with people from all walks of life.
One of the biggest challenges I face in my role is the lack of passion and interest in the industry among the new generation. To overcome this, we've implemented several engaging initiatives. Work experience days for students provide firsthand exposure, sparking their interest by showcasing real-world applications. Our apprenticeship program offers structured, hands-on training, helping develop their skills and confidence. Additionally, by collaborating with universities, we've integrated industry-relevant content into academic curricula and offered internships, preparing students and igniting their enthusiasm for the field. These efforts aim to inspire the next generation and highlight the exciting career paths available in our industry.
To enhance guest experiences and elevate dining quality, I focus on four key strategies. First, placing the right people in the right teams ensures everyone works to their strengths. Second, I prioritize understanding their passions and aligning tasks accordingly to boost creativity and satisfaction. Third, I empower them to lead projects they care about while providing guidance to support their success. Lastly, I commit to their development through regular engagement, training, and mentorship opportunities. These strategies create a motivated and dynamic team dedicated to delivering exceptional culinary experiences.
Collaboration is vital to creating memorable dining experiences, so I hold weekly catch-ups with my culinary team. These sessions provide a platform for team members to share insights, exchange ideas, and hone their communication skills. By bringing everyone together, we foster an environment of open dialogue and creativity. I encourage each team member to present their unique ideas and dishes during these meetings, sparking innovation and ensuring everyone feels valued. This approach enhances our menu with diverse and creative dishes while strengthening team cohesion, ultimately leading to a more memorable dining experience for our guests.
Sustainability is also a crucial aspect of our operations. I've integrated sustainability into our culinary practices by launching Leanpath, a pioneering waste management system, at SkyCity Auckland—the first in New Zealand. In just nine months, Leanpath has prevented 6,000 pounds of food waste, reduced 17 metric tons of greenhouse gas emissions, and reclaimed 4,500 meals. This system empowers our chefs to identify and address specific waste, promoting more efficient and sustainable cooking practices. These efforts highlight our commitment to reducing food waste, promoting ethical sourcing, and minimizing our environmental impact, ultimately enhancing our operational efficiency and supporting our community.
In guiding my team to drive transformational change, several leadership principles have proven effective. I always explain the "why" behind directions, fostering understanding and buy-in. Honesty and transparency build trust and collaboration. Open and direct communication ensures clarity and efficiency. Being visible and accessible as a leader shows my investment in the team's success and supports their needs. Lastly, I focus on balance rather than extremes, combining ambition with realistic goals and performance with well-being. This balanced approach keeps the team motivated and aligned with our long-term vision.
For aspiring culinary professionals, my advice centers on three key principles. First, embrace every aspect of your work with passion. When you genuinely love what you do, it shines through in your creations and inspires those around you. Second, always remember where your passion came from. Whether it’s a cherished family recipe or the influence of a mentor, these memories will keep you inspired and focused on your culinary journey. Finally, satisfaction comes from perspective and gratitude. Appreciate the journey, celebrate small victories, and learn from setbacks. This mindset will fuel your growth and help you make a lasting impact on the industry.
