Christopher Lee Signs on as Aureole’s New Executive Chef

Chef and hospitality entrepreneur Charlie Palmer announces that Christopher Lee will join Aureole as Executive Chef at the end of 2008. Lee will continue to serve Aureole's signature Progressive American menu at its current Upper East Side location and through the restaurant's Spring 2009 move to the Bank of America Tower at One Bryant Park.

Lee replaces Tony Aiazzi who has worked in various capacities for the Charlie Palmer Group for more than a decade, serving as Aureole's Executive Chef since February 2007. "Tony Aiazzi has done great work for this entire group and we wish him success in his future projects," says Charlie Palmer.

The announcement of Lee's arrival comes on the heels of the restaurant's 20th anniversary celebrating Palmer's signature cuisine. "Christopher Lee could not be a better fit for Aureole with his modern American palate, New York roots and bold approach to flavors and wine," says Palmer. "We're going to be doing big things in our new location and could not be more excited to have him as a part of the team."

Christopher Lee, a 33 year old New York native, was formerly Executive Chef at New York's Gilt restaurant, credited for earning the restaurant two Michelin stars. A graduate of the California Culinary Academy in San Francisco, Lee has worked in the kitchens of Manhattan's most renowned restaurants, including Daniel, Jean Georges and Oceana.

Lee has also been cited as one of Food & Wine magazine's 2006 "Best New Chefs" and "Rising Star Chef of the Year" at the 2005 James Beard Awards for his work at Striped Bass in Philadelphia.

"Chef Palmer's philosophy on food and work ethic are very similar to my own. It's an honor to be able to work with him and lead Aureole into the next 20 years," says Lee.

RESTAURANT OVERVIEW:
In 1988, Charlie Palmer opened the doors at Aureole on the Upper East Side. For the last 20 years, this charming restaurant in a turn-of-the-century brownstone steps off Madison Avenue has served Palmer's signature Progressive American cuisine. The sharply focused flavors in dishes such as Grilled Lamb Loin and Merguez stuffed artichoke, and Seared Tasmanian Salmon with roasted cauliflower succotash are supported by over 600 American and European wines, with a concentration on white and red Burgundies.

Dinner served Mon – Fri. 5:30-10pm and Sat. 5-11pm. Reservations accepted two months in advance by calling 212.319.1660. www.charliepalmer.com. 34 East 61st St.

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