Chef Eamon Lee, Maines Paper & Food Service
Meet Chef Eamon Lee
Eamon has long had a love of the culinary arts, beginning his career at the young age of 16 at The Wellington House in Fayetteville, New York.
After graduating with a degree in Chef’s Training from Paul Smith’s College, he spent many years earning his toque in restaurants throughout New York and Vermont. At 26, Chef Lee moved to New York City where he worked at the famed Aureole with Charlie Palmer and at Park Avenue Café with David Burke.
The lure of an Executive Chef position brought him back to Upstate New York where he has remained, spending over ten years in Syracuse’s Century Club, and now as Corporate Chef for Maines Paper & Food Service.