Chef Pete's Catering Company

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Chef Pete's Catering Company Chef Pete's Catering Company From an early age Chef Peter Lee has been surrounded by a life of culinary talent. Please join Peter in this grand culinary journey.

As the son of parents who owned and operated several Chinese restaurants, including Abacas
in West Los Angeles, he would observe and come to understand the dedication and commitment
of his father honing his craft in the kitchen. Born in Taiwan and raised in Los Angeles,
Chef Peter Lee has cultivated an eclectic spectrum of which to draw from and can be seen and tasted
in his creations. Havi

ng a connection to the arts in high school, he enjoyed the creative outlet of painting
and sketching. A view point that would eventually lead him into the kitchen to fuse the two disciplines together. And being the son of an award winning chef, it was a natural transition as cooking was already in his blood. Upon graduating from the California Culinary Academy in San Francisco, Chef Peter Lee had acquired
crucial training at some of the city's most esteemed restaurants such as Rubicon, Restaurant Elisabeth Daniel
and the illustrious Grande Cafe. In 2000, he returned to Southern California where he would take
his first executive chef position at Momo's Bistro and spent the following five years refining
his craft in Los Angeles. Later, as executive chef at Maki Maki at the Irvine Spectrum, Chef Peter Lee created
his version of California/Japanese cuisine receiving honorable acclaim. While at Maki Maki, Chef Peter Lee was introduced to Hawaiian fare. Becoming enticed with Hawaiian food and culture, he pursued his dream of living
in Hawaii and moved to the island of Maui for several years, carefully studying the regional cuisine and infusing the island’s style within his own cooking. After returning from Hawaii, Chef Peter Lee continued his culinary journey in the Orange County area. It was during that time he received shocking and devastating news: he was diagnosed with stage 3 colon cancer and had a 57% chance of survival. Surrounded by family, friends and a guardian angel, Chef Peter Lee bravely
set out to fight his battle with cancer. Undergoing demanding treatment and extensive physical therapy, he
came out a lucky survivor and won. And so it is with a renewed vitality for life, gratitude for each day as a blessing, and an enduring passion for creativity in the kitchen, Chef Peter Lee is proud to announce the inception of CHEF PETE’S CATERING COMPANY.

25/01/2024
Sweet potato agnolotti with pecans, basil oil, and sage beurre blanc
25/01/2024

Sweet potato agnolotti with pecans, basil oil, and sage beurre blanc

Sweet potato gnocchi, with sage and brown butter
25/01/2024

Sweet potato gnocchi, with sage and brown butter

Mushroom cannoli with pesto sauce, and micro herbs
25/01/2024

Mushroom cannoli with pesto sauce, and micro herbs

Carrot soup infused with ginger, lemongrass, and coconut milk
11/03/2023

Carrot soup infused with ginger, lemongrass, and coconut milk

11/03/2023

Platting carrot soup infused with ginger, lemongrass, and coconut milk

Kung pao Brussels sprouts
11/03/2023

Kung pao Brussels sprouts

11/03/2023

Meatballs with Japanese curry, and steamed rice

Spinach and ricotta ravioli with pesto and tomato sauce
11/03/2023

Spinach and ricotta ravioli with pesto and tomato sauce

Braised lamb shank
11/03/2023

Braised lamb shank

Citrus salad with arugula, goat cheese, almonds, and olive oil
11/03/2023

Citrus salad with arugula, goat cheese, almonds, and olive oil

11/03/2023

Pan seared scallops with wild mushrooms, corn pureed, basil oil, and mustard beurre blanc

Wine tasting in Paso Robles, CA.
04/09/2022

Wine tasting in Paso Robles, CA.

Hamachi with cavier, Fresno chili, avocado pureed, and cilantro
04/09/2022

Hamachi with cavier, Fresno chili, avocado pureed, and cilantro

White asparagus soup with shaved black truffles
04/09/2022

White asparagus soup with shaved black truffles

Seared ahi tuna with shoyu brown butter sauce
04/09/2022

Seared ahi tuna with shoyu brown butter sauce

Making Maui style bbq pork ribs with pineapple salsa
04/09/2022

Making Maui style bbq pork ribs with pineapple salsa

Sautéed prawns with grilled corn, bacon, Chipotle crema, and cilantro
04/09/2022

Sautéed prawns with grilled corn, bacon, Chipotle crema, and cilantro

Lomo saltado
04/09/2022

Lomo saltado

Tres leches cake
04/09/2022

Tres leches cake

Choripan
04/09/2022

Choripan

Catering private dinners at Pelican Hills Villas. Pan roasted filet mignon with potato pureed, French green beans, and r...
04/09/2022

Catering private dinners at Pelican Hills Villas. Pan roasted filet mignon with potato pureed, French green beans, and red wine mushroom sauce.

Cabbage stuffed with saffron rice, celery root pureed, and Romesco sauce.
04/09/2022

Cabbage stuffed with saffron rice, celery root pureed, and Romesco sauce.

Ensenada style fish tacos
04/09/2022

Ensenada style fish tacos

Onion tart with Gruyere cheese
04/09/2022

Onion tart with Gruyere cheese

Eggplant Parmigiano
04/09/2022

Eggplant Parmigiano

Roasted poblano chili stuffed with mozzarella, and red mole sauce.
04/09/2022

Roasted poblano chili stuffed with mozzarella, and red mole sauce.

Summer melon salad
04/09/2022

Summer melon salad

Grilled corn salad with cherry tomatoes, cucumber, red pepper, cotija,and cilantro lime dressing.
19/11/2021

Grilled corn salad with cherry tomatoes, cucumber, red pepper, cotija,and cilantro lime dressing.

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Videos

Platting carrot soup infused with ginger, lemongrass, and coconut milk

Meatballs with Japanese curry, and steamed rice #Comfortfood

Pan seared scallops with wild mushrooms, corn pureed, basil oil, and mustard beurre blanc

Thai yellow curry with root vegetables

Grilled king trumpet mushrooms

Catering a dinner event in Irvine, California.

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