Executive Chef Lee Siegrist



Executive Chef

Chef Lee Siegrist has trained in some of the U.S.’s greatest kitchens.  His career began in in the kitchens of Washington D.C.’s historic Georgetown Club where he cut his teeth.  The next step for Lee was a stint at NYC’s Maysville Food & Bourbon where he further honed his culinary skills.  An internship at Three Michelin stared Per Se followed where he further advanced his fine dining techniques.  Lee’s first kitchen management followed at Elan where he spent the next three years as Sous Chef before leaving for the world famous Inn at Little Washington under the tutelage of Patrick O’Connell.  The Inn earned their third Michelin star during his tenure. Before joining Public as Executive Chef, Lee found a home in Charlottesville where he occupied the role of Sous Chef at French fine dining restaurant Fleurie.  Public Fish and Oyster is very happy to have Lee at the helm of our busy kitchen and excited about the new directions he will lead it.

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