There is only one Chef Jack Lee and he takes creativity to a whole new level with taste, consistency, and innovation in the kitchen. We spent the day with Chef Jack where we experienced a taste of the finer things in life; traditional dishes with an Escoffier twist as interpreted thru the eyes of Mad Jack.
We entered the inner sanctum of a beautiful Beverly Hills estate that is also a private art gallery called the DeVorzon Gallery. As we went through the art-filled rooms and corridors we finally set foot into the center of this home of creativity. There it was the hub and heart of the home known as the kitchen. It was fitting that the culinary artist Chef Jack Lee was in his kitchen art studio creating excerpts from some of his different culinary portfolios. Unlike many chefs, Jack Lee creates food as an artist creates a portfolio or body of work. He gets his inspiration from the world around him and then begins the process of creating a body of work around a specific theme much like many well-known artists before him. The inspiration that created Monet’s Garden series or Picasso’s portraits of women, Weegee’s Naked City and Warhol’s Marilyn Monroe series transfers itself to Jack Lee’s Portfolio of food, each inspired by life events. He calls his portfolios “Tasting Collections”.
Chef Jack Lee uses food to tell a story, to represent how his clients feel and to personify who they are through his experience of
them. He takes these experiences and translates them onto the plate. After going through jaw surgery a few years ago he lost his sense of taste. It took him a year and a half to recover and retrain his palate. During this time he came up with the idea of his 6th tasting collection called “My True Colors” where he used food and colors to describe his thoughts and feelings and his journey back to the culinary world after his surgery.
It was during this time that he created the $100 eggroll. He was inspired by the opulence that surrounded him and an homage to the relaunch of his culinary career. He debuted it at a celebrity fundraiser in Brentwood.
Jack said, “I wanted to brings some bling-bling to this staple at Chinese restaurants throughout America.” By using the most expensive seasonal ingredients available he successfully made the ultimate eggroll. He sourced Maine lobster, seasonal French truffles, the best caviar, and gold leaf. He uses taro root instead of napa cabbage to keep the roll fresh and crisp. He makes a raspberry sauce using lobster stock and then pairs it with a glass of Dom Perignon.
We also had the opportunity to sample some creations from his other Taste Collections such as –
Lobster Martini – Jack calls it “happy juice”
Lobster broth, lemongrass, vodka with a salmon scallop lollipop
Prime Rib Bahn Mi
Not your average Bahn Mi – prime rib, Huson Valley Foie Gras
instead of aoli and a soy foie gras dipping sauce.
with a garlic pesto
and a special surprise
Chilean Sea bass (signature dish)
-infused w sake, scallions, and ginger – served w green tea soba noodles,
scallions soy sauce and garnished with salmon roe.
So it was a feast for the eyes, palate and all the other senses combined. Chef Jack Lee is a true artist who is among the ranks of the finest chefs around. He is one to watch in the coming years as he will certainly climb to ultimate notoriety.
We are happy to announce that Chef Jack Lee is one of our culinary experts and a regular contributor to Miz En Place.
Video produced, edited and provided by Amelia Yokel