Lee Chasalow has over twenty-six years of experience both in the kitchen and in the dining room.  Lee began his career as a cook at La Cremaillere in Banksville, New York under Chef Waldense Malouf and later trained under Chef David Burke at the River Cafe in Brooklyn, New York.  His other New York experiences include serving as the dining room instructor at the French Culinary Institute and the Banquet Director and General Manager at the Hudson River Club.

A move to New Jersey led Lee to pursue additional aspects of the restauarant business, including budgeting, forecasting, and cost control.  He has also expanded his skills by acting as consultant to several premier New Jersey country clubs, and serving as General Manager of The Stage House Restaurant in Scotch Plains, New Jersey.  His collaboration with Chef Drake also resulted in a noticeable increase in the quality of the dining experience as noted by AAA, The New York Times, The Newark Star Ledger, and NJ Monthly Magazine.

Lee's most recent endeavor was as General Manager and Director of Catering at Beacon Restaurant where he was responsible for overseeing catering sales, restaurant service, and staff training.

Lee also holds the titles of Sommelier from the Sommelier Society of America, and Certified Sommelier from the American Sommelier Association.  As a member of several trade organizations such as the Chaine des Rotisseurs, American Sommelier Association, Sommelier Society of America, and the American Institute of Wine and Food, Mr Chasalow maintains strong ties to the industry and its current trends.