Tel: 020 8450 8318 or Email: roberts@londonediblegardens.com
 

Profile_Lee Streeton



Above: Lee Streeton, Executive Head Chef at London Syon Park (a Waldorf Astoria Hotel) in the greenhouse



Above: Lee's Waldorf Salad
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London Syon Park’s Executive Chef, Lee Streeton is passionate about home grown, local produce and seasonality (see Landscape Cooking) and is renowned for his carefully tracked down ingredients and great British classics. Lee’s true expertise lies in his passion for combining rustic and simple combinations that are served with absolute elegance. His creative, innovative approach to cooking is grounded in his insurmountable experience cooking in the finest kitchens in town. Lee says it's "a dream come true" to be collaborating in developing an edible garden at the hotel.


Early Career

Lee began his career in the early nineties as a commis chef at the prestigious Savoy Hotel and has worked his way through the ranks spending time at The Ivy, Le Caprice as well as opening and serving as Head Chef at Villa Moda in Kuwait, where he cooked for the Princes and Princesses, which required sourcing ingredients from unusual and remote places around the world.

Career Development
He then came back to London as head chef of Daphne’s Restaurant, going on to become the Executive Chef at the acclaimed Brown’s Hotel. [Sir Rocco would often get Lee to travel and look at his other hotels and help change the philosophy and food.] Plus stints at the Lowry Manchester, Verdura in Sicily and the St Augustine restaurant in Prague. Such a varied, and successful career, to date is a testament to Lee’s dedication to outstanding cuisine along with his ability to manage his team at the highest possible level.
 
At London Syon Park
As Executive Chef at the all-new London Syon Park, (a Waldorf Astoria Hotel launched in Spring 2011), Lee is masterminding a dining experience across three restaurants (The Capability, The Clubhouse and The Sun Deck Terrace as well as two bars).
 
Lee will oversee the day-to-day operations of all restaurant facets, his principle home being The Capability, which he envisages will become the local destination restaurant in South West London. Commenting on his decision to join London Syon Park, Lee Streeton says: “This is a once in a lifetime opportunity to be part of the creation and development of what promises to be one Britain’s greatest hotels. “Every chef dreams for the restaurant they can run that has enough space for their very own vegetable and herb garden, greenhouse and orchard. I even have a trout lake, meat and fish smoker and five beehives."

 


Above: Lee Streeton (left) and Robert Stoutzker (right) being interviewed by Jacky Hobbs in the greenhouse at London Syon Park



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