Erica Lee

Four Seasons Tenure

• From 2003-2005, now since 2016
• First Four Seasons Assignment: Pastry Cook, Four Seasons Vancouver

Employment History

• Four Seasons at The Surf Club, Surfside; Four Seasons Hotel Atlanta; Four Seasons Hotel Toronto; Colette Restaurant, Toronto; Shangri-La Hotel Toronto; Blooming Garden Restaurant, Seoul; Gordon Ramsay at the London, New York; Charlie Trotter’s Restaurant, Chicago; North Pond Restaurant, Chicago; Four Seasons Hotel Vancouver (formerly a Four Seasons hotel); Pan Pacific Hotel, Vancouver; Fairmont Hotel Vancouver

Education

• French Pastry School, Chicago

Birthplace

• Seoul, Korea

Languages Spoken

• English, Korean

With an impressive background within the celebrated Four Seasons marquee, Chef Erica Lee is leading and infusing her creative touch into the Hotel’s pastry offerings, enhancing the guest experience with favourite classic and contemporary creations.

Hailing originally from Korea, Chef Lee discovered her passion for hospitality at a young age. After her family's relocation to Vancouver, she honed her skills as an overnight baker, paving the way for her enrolment in Vancouver Community College’s baking and pastry program. Her dedication and hard work led her to the acclaimed Four Seasons, where she spent two years perfecting her craft.

Continuing her culinary journey, Chef Lee pursued formal education at The French Pastry School in Chicago, subsequently working under acclaimed chefs such as Charlie Trotter and Gordon Ramsay's The London in New York City. Returning to Korea, she successfully launched two brunch/dessert restaurants before rejoining the Four Seasons family in Toronto, then Atlanta and Four Seasons at The Surf Club in Miami Beach.

In Miami, Chef Lee is infusing her signature creativity into the hotel’s pastry offerings, bringing both her imaginative touch and commitment to quality. Lee's imaginative and quality-driven creations reflect her culinary prowess, with her personal favourite being the classic cheesecake with blueberry compote.