Christopher Lee (chef)

The restaurant received four stars from Crain's New York Business, and under Chef Lee's guidance, Gilt also earned its first-ever Michelin 2-star rating.

In late 2008, Lee accepted an offer from Charlie Palmer to be the executive chef at Aureole in NY.

He led the transformation of Aureole from the quiet Upper Eastside townhouse, to a Times Square mega restaurant.

The restaurant opened with three dining rooms, with significantly different menus and price points, which all operate from the same basement kitchen.

The decor of this venue channels a 1920s speakeasy, with red velvet banquettes, and white marble tabletops.