• Description
    • icon
      Age

      1978

    • icon
      Type of cuisine

      Contemporary French

    • icon
      Expertise

      Brand ambassador,

      Recipe development,

      Show cooking, TV,

      Workshops

    • icon
      Awards & Honours

      • Chef Lee Cooper hosted Chef Lee Wolen of Chicago’s Michelin one-starred restaurant Boka for the first Michelin on the Road™ in Vancouver
      • Ranked 21 in Canada’s 100 Best Restaurants

    "One of the more creative culinary minds in Vancouver, Chef Lee Cooper
    helms the L’Abattoir kitchen with consistently great food"
    (Mia Stainsby, Vancouver Sun)
    One of Canada’s top culinary talents, Lee Cooper trained in top restaurants in Europe and the U.S., including the three Michelin-starred Fat Duck in Berkshire, England.
    Lee was born and raised on Vancouver Island and is a member of the Hupačasath First Nation.
    Chef Cooper opened his first restaurant, L’Abattoir, in 2010 with his signature brand of French-via-West-Coast cuisine, earning a number of awards, including the third spot on enRoute magazine’s prestigious list of Canada’s best restaurants. He went on to open Coquille Fine Seafood Restaurant in early 2018 as well as launching No. 1 Gaoler’s Mews, which offers an exclusive, eight-seat kitchen counter style dining experience in a beautifully refurbished heritage building behind L’Abattoir.
    Chef Cooper is passionate about sustainability and is a recognized star of Vancouver’s food scene.
    He has a “farm-to-plate” philosophy that strives to support the local economy by purchasing his ingredients from local producers who practice sustainable and ethical methods.

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    Description
    • icon
      Age

      1978

    • icon
      Type of cuisine

      Contemporary French

    • icon
      Expertise

      Brand ambassador,

      Recipe development,

      Show cooking, TV,

      Workshops

    • icon
      Awards & Honours

      • Chef Lee Cooper hosted Chef Lee Wolen of Chicago’s Michelin one-starred restaurant Boka for the first Michelin on the Road™ in Vancouver
      • Ranked 21 in Canada’s 100 Best Restaurants

    "One of the more creative culinary minds in Vancouver, Chef Lee Cooper
    helms the L’Abattoir kitchen with consistently great food"
    (Mia Stainsby, Vancouver Sun)
    One of Canada’s top culinary talents, Lee Cooper trained in top restaurants in Europe and the U.S., including the three Michelin-starred Fat Duck in Berkshire, England.
    Lee was born and raised on Vancouver Island and is a member of the Hupačasath First Nation.
    Chef Cooper opened his first restaurant, L’Abattoir, in 2010 with his signature brand of French-via-West-Coast cuisine, earning a number of awards, including the third spot on enRoute magazine’s prestigious list of Canada’s best restaurants. He went on to open Coquille Fine Seafood Restaurant in early 2018 as well as launching No. 1 Gaoler’s Mews, which offers an exclusive, eight-seat kitchen counter style dining experience in a beautifully refurbished heritage building behind L’Abattoir.
    Chef Cooper is passionate about sustainability and is a recognized star of Vancouver’s food scene.
    He has a “farm-to-plate” philosophy that strives to support the local economy by purchasing his ingredients from local producers who practice sustainable and ethical methods.

    Download Presentation