Chef, Anthony Lee is an Oakland Native who was trained in classical French cuisine at the California Culinary Academy in San Francisco, Ca. Upon graduation he accepted a 3-year apprenticeship in Italy, which is still a strong influence in his cooking today. Returning home he submerged himself in the San Francisco fine dining scene with stops in some of the cities finest restaurants including… The Dinning Room at The Ritz Carlton, The Fifth Floor and Saison to name a few.
As Executive Chef at Alta Ca, he brings a style of cooking that celebrates California’s unique culinary bounty with a thoughtful and delish approach. Anthony brings a passion for cooking to the kitchen at Alta CA. After graduating from the California Culinary Academy, he spent two years in Italy, honing his knowledge of Italian food and wine before returning to the Bay Area. After spending several years as a personal chef for some of San Francisco’s most prestigious residence hotels, he developed a strong sense of hospitality and a passion for exceeding guests’ expectations. He developed his contemporary American culinary style in progressive roles at The Fifth Floor and Tribune Tavern, and his first executive chef role at the Hotel Durant in Berkeley. At Bartlett Hall, he found the balance between restaurant and bar, and he brings that balance to Alta CA, where guests are welcomed for lunch, dinner, cocktails and bar bites. Being in the Bay Area, it’s impossible to not be inspired but the local produce and seasonal ingredients, and chef Lee highlights those flavors in his modern American fare, accented by flavors from Eastern European cuisines.