Lee Parsons is part of an exciting new generation of European chefs that are crossing the Atlantic in search of challenging new environments and ingredients indigenous to the West Coast.

Lee began his career at the five star Claridges Hotel, the crown jewel of fashionable Mayfair in London.  Under the tutelage of Executive Chef John Williams, he progressed through the kitchens of Claridges for eight years before he headed to the Oxfordshire countryside.

There, Lee joined Chef Raymond Blanc at Le Manoir aux Quat’Saisons renowned for its Two Michelin Stars and AA Five Rosettes.  A member of Relais & Chateaux, the restaurant is rated number one in the country by both The Zagat Guide and The Good Food Guide.

Raymond Blanc, often described as "one of the finest chefs in the world", instilled in Lee his belief “The Good does not interest us - the Sublime does.”  Lee followed this philosophy to twice become a National Finalist in the Roux Diners Scholarship.

After three years at Le Manoir, Lee was offered the opportunity to be the Executive Chef at the reopening of the historic Prince of Wales Hotel in Niagara-on-the-Lake, where he quickly established himself earning praise from the international food and travel media.

Returning home after three years, he took over the stoves at Wood Hall, one of England’s finest country house hotels, set in a hundred acres of Yorkshire woodland.  While there, he quickly established it as one of the country’s leading culinary venues.  Lee’s dedication was recognized in 2004 when he reached the finals of the U.K. Chef of the Year Competition.

With a strong desire to return to Canada, Lee joined the Wedgewood Hotel & Spa in 2004 as Executive Chef where he continues the tradition of excellence and brings his vast knowledge and understanding of food to Vancouver.  His unique style of modern French cuisine is certain to turn some heads and elevate Bacchus to one of the finest restaurants in North America.