The Ritz-Carlton, St. Louis, has named Melissa Lee, a veteran of the international upscale hotel, as its executive chef. She will be responsible for overseeing the hotel’s banquet facilities, The Restaurant, The Grill and in-room dining. She joins the hotel after most recently serving as executive sous chef at The Ritz-Carlton, Grande Lakes, Orlando, where she was named Leader of the Year.
Born and raised in southern Ireland, Lee grew up in the restaurant business. Her family owned and operated multiple Cantonese restaurants, and by age 11 she was working side-by-side with her parents learning the cuisine. She studied at The Limerick Institute of Technology, earning an International scholarship. Lee once served about the Queen Elizabeth 2 as Chef de Partie/Production Gallery as the luxury ocean liner sailed around the world.
Lee has been a part of The Ritz-Carlton family since 2004, when she joined The Ritz-Carlton, Pentagon City as Banquet Kitchen Supervisor/Departmental Trainer. In 2006, she joined The Ritz-Carlton, Amelia Island, where she eventually was named Chef Tournant, overseeing eight functional departments.
“Melissa has proven her dynamic culinary talents and leadership skills time and time again,” says The Ritz-Carlton, St. Louis, general manager Patrick Franssen. “We’re very excited to have her on our team and displaying her skills here in St. Louis.”
The Ritz-Carlton-St. Louis, 100 Carondelet Plaza, Clayton, 314.863.6300, ritzcarlton.com