Portrait of Jamie Lee
i. Biography
The Climb
Michelin circuit in London gave Jamie Lee a disciplined grounding in the standards that shape a kitchen career: consistency, pace, and exacting execution. That early training carried into the next stage at Paul Cunningham in Tivoli, where the work of a cook meant refining technique under pressure and keeping pace with a precise service. Progression in the trade now places Jamie Lee as Head Chef of Kødbyens Fiskebar, a role that reflects a line of work built through formal training and successive responsibility.
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In Their Words “It's been a massively exciting journey here, tapping into species in the ocean that we're not really using a lot.” “I just want to taste some of the wine while the oyster juice is still in my mouth.”
FAQ
Asked of Jamie
What is Jamie Lee's current role?
As of 2026, Jamie Lee is Head Chef.
Where did Jamie Lee train or study?
Jamie Lee trained at Michelin circuit in London.
What is Jamie Lee known for?
Fresh seafood.
The Sunday email
Read about chefs like Jamie Lee in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.