With over 20 years of experience in the industry, Lee Guidry’s passion for all things culinary has never been brighter. Growing up on the Florida Panhandle, Lee fell in love with cooking at an early age, learning how to prepare Creole-inspired dishes with his mother. Continuing his aspirations into adulthood, Lee graduated from the Delgado Culinary Program, traveling across the country from New Jersey to Louisiana to develop his cooking repertoire. Now as Chef de Cuisine at SUSHISAMBA Chicago, Lee has taken his skill set to a new level with inventive dishes such as Short Rib Pastel with aji panca, queso fresco, tomato and onion marmalade. Chef Lee has made SUSHISAMBA a staple in River North, winning the approval of locals, tourists and media alike. Most recently, he was honored in the country’s “ultimate guide to chefs,” being named one of the Best Chefs America.