Max Lee

04 May 2017

Soon after graduating from a rigorous Chinese culinary school, Max kicked off his career in the world of sweets as a pastry chef at Cova’s Pastry Kitchen. Equipped with the meticulous skill and discipline of working in a high-calibre pastry kitchen, Max changed course to pursue a role in an Asian fusion restaurant thereafter. Following a few years of honing his craft, Max began his tenure at a traditional Chinese restaurant, Xi Yan, to rein it all in where he began. In 2010 he began his journey as a chef at GOLD, which went on to to receive its first Michelin star soon after, as well as European fine dining restaurant Penthouse.

The rave reviews for Penthouse spoke for themselves, as the restaurant became a massive hit in the famously hard-to- please Hong Kong market. This was when Max first met and worked with Joe Lee, currently the Director of Culinary & Operations at Lee Lo Mei, during the most critical and defining time of his career as an aspiring chef. Now, 18 strong years later, Joe has recruited Max back as the Executive Chef of ZS Hospitality Group’s newest concept at 8 Lyndhurst Terrace, Lee Lo Mei.