i. Biography
Coming Up
The work at Lutyens Grill places Lee Kebble in a role built around grill control, cut selection, and finish: the kind of meat-led cooking that depends on timing as much as confidence. As chef of Lutyens Grill and Executive Chef of The Ned in London, he splits his attention between a focused dining room and a larger hotel operation, with both posts demanding consistency, pace, and a steady hand on standards.
Where They Are Now
At Lutyens Grill in London, the Meat Master title for Lee Kebble signals a craft defined by flame, judgement, and exacting service from the pass. The role sits at the point where product quality, heat, and plate timing meet, and it asks for a chef who can keep the grill precise without losing sight of the room. His executive-chef post at The Ned in London extends that same discipline across a wider kitchen structure, where leadership and execution have to work together every service.
Signature
Lee's signature dishes include chateaubriand for two, lobster Thermidor, Beef Wellington, Steak Au Poivre, and Chicken Kiev. These are classic dishes that depend on controlled cooking and clean finish rather than embellishment. Chateaubriand for two asks for timing and carving confidence; lobster Thermidor brings richness that has to stay composed; Beef Wellington relies on structure as much as flavour; Steak Au Poivre depends on heat and sauce balance; and Chicken Kiev rewards precision at the point of service. In Lee Kebble's hands, the list reads as a preference for dishes where technique is visible and the final plate has to hold its shape under pressure.
Profile updated July 2026
FAQ
Asked of Lee
What is Lee Kebble's current role?
Lee Kebble is Meat Master at Lutyens Grill in London, and Executive Chef at The Ned in London.
Where did Lee Kebble work before?
No former roles are listed before his current London posts.
