i. Biography
Lee Hanson became chef-owner of Frenchette in New York City in 2018 after starting in kitchens at 14. The work that follows is grounded in straight-up French classics, exacting service, and a downtown Manhattan pace that keeps the room loose while the cooking stays tight.
The Climb
The line from restaurant kitchen to ownership runs through a sequence of New York dining rooms that shaped the mechanics of service and the standards of the pass. Lee Hanson began at Restaurant Daniel as sous chef before moving into a defining run of New York dining rooms, becoming co-executive chef at Balthazar from 1997, then co-executive chef at Pastis, co-executive chef at Schiller’s Liquor Bar, and co-executive chef at Minetta Tavern. In 2014, Lee took on the role of chef running the food and beverage program at Hotel Chelsea / El Quijote. Today, Lee is chef-owner of Frenchette since 2018, where that long arc of polished Manhattan experience finds its current expression.
Today
The line cooking here is French in its core and service-led in its delivery: classic preparations, expert pacing, and a room that runs with downtown energy rather than formality for its own sake. The point is not novelty, but control. In 2024, he took on the chef role at Le Veau d'Or in New York City. The work reads as cumulative. A cook who started young moved into ownership and other leadership roles, gathering the practical authority that comes from years of service rather than a single defining turn.
Signature
Lee Hanson focuses on straight-up French classics.
Recognition
Lee's honors include James Beard Award for Best New Restaurant (2019).
Profile updated July 2026
FAQ
Asked of Lee
What is Lee Hanson's current role?
As of 2026, Lee Hanson is chef-owner.
Where did Lee Hanson work before?
Lee Hanson's earlier career included Restaurant Daniel, Balthazar, and Pastis.
What recognition has Lee Hanson received?
James Beard Award for Best New Restaurant (2019).
