Born in Dundee, Jeremy Lee’s love of cooking started at an early age, growing up in a household where family meals and local produce were held in high regard. After starting his career in the kitchen of a Scottish country house hotel, Lee moved to London, where he worked with chefs Terence Conran and Alistair Little just at the time when British cooking was starting to gain momentum.
In 2012, after having run the Frith Street Restaurant, Euphorium and the Blueprint Café in London, Lee became the head chef and later proprietor of the iconic Quo Vadis hotel in Soho. Focusing on clean, simple flavours and the best British produce, he quickly made it a gastronomic mecca for foodies, celebrities, and culinary critics. Lee is a longtime contributor to the Guardian’s food section, and in 2022, he published his exquisite recipe collection and food memoir Cooking: Simply and Well, for One or Many.
Published book:
Cooking: Simply and Well, for One or Many – 2022
Oak Lawn Library Friends 