- bio
Chef Lee Gross has been studying Macrobiotics, traditional cuisines and alternative health since 1999. Having received classical culinary training and undergraduate degrees from Johnson & Wales University in Providence, Rhode Island, he pursued careers in the restaurant and retail food service industries. Gross gained experience under celebrated chefs from around the country, including such notables as Daniel Bruce at the Boston Harbor Hotel and Philippe Jeanty at Domaine Chandon in California’s Napa Valley. He also worked at Providence’s famed Al Forno Restaurant, under the tutelage of George Germon and Johanne Killeen. Gross joined Executive Chef Tachibe from Chaya and came on board as the opening Chef de Cuisine at M Café in 2005. Today, he serves as a private chef and caterer for a celebrity clientele, specializing in macrobiotic cuisine.
