Chef Lee Desrosiers is known for building cult followings around food that feels elemental, generous, and unmistakably his own. From the backyard origins of HELL CHICKEN to high-profile collaborations in New York and Sonoma, his work balances fire, precision, and instinct. Beyond events and pop-ups, Lee offers menu consulting for restaurants, wineries, hotels, and evolving dining programs. He helps teams refine identity, streamline execution, and design dishes that are both operationally sound and culturally resonant.

Whether shaping a new concept from the ground up or recalibrating an existing menu, Lee brings clarity, momentum, and a point of view that translates into food people remember.

For consulting or collaboration please contact us