Chef Lee Richardson

Personal Chef In London

I am a full time Corporate Chef by day and have worked as a Personal Chef for over 15 years. My repertoire was Mediterranean (Italian, Southern France and Spanish) before focusing on Far Eastern cuisine e.g. Japanese, Regional Chinese (South China and Sichuan), South-east Asian (Singapore, Malaysia, Thai), traditional home cuisine and street food. I enjoy cooking because over the years of living and working in Asia, I have picked up skills and better understanding of diverse culture and cuisines. I have also picked up cooking Mexican cuisine after working with a few Mexican colleagues. Another interesting ancient culture which has changed the world in terms of ingredients and taste. It's principal is very similar to old Chinese cooking focusing on local seasonal ingredients.

For me, cooking is...

Love, a convivial experience and appreciation of the abundance around us.

I learned to cook at...

From my grandmother, mother, colleagues, and finally Uni of West London.

A cooking secret...

Using good ingredients, preparing them in the best way so not to eclipse their natural flavours and ensuring my diners enjoying them.

My menus

Grand Tour in Italy

STARTER

Choose 2 dishes

Artichoke heart stuffed with pecorino cheese, sun-dried tomatoes (vegetarian)

Baby squid stuffed with spinach, pine nuts, pecorino

Marinated herrings, orange & olive salad

Sarde a beccafico (sardines stuffed with pine nuts, currants & capers)

Antipasti (salumi, grilled peppers, artichokes, olives)

Grilled Rapini with lemon, chilli flakes & 3-year old Parmesan (vegetarian)

FIRST COURSE

Choose 1 dish

Pasta alla Norma (pasta with aubergine, tomatoes & salted ricotta) - vegetarian

Pasta e Fagioli ( pasta, cannelini beans & vegetables) - vegan

Tortelli di Zucca (tortellini pumpkin with sage butter) - vegetarian

Maccheroni ai Quattro Formaggi al Forno (macaroni, tallegio, ricotta, parmesan & fontina cheese souffle) - vegetarian

Orecchiette con cime di rapa (pasta with broccoli rabe) - vegan)

Orecchiette with basil & watercress puree (vegan)

Sarde in saor (fried sardines marinated in sweet onions, red wine vinegar, raisins & pinenuts)

MAIN COURSE

Choose 1 dish

Devilled grilled corn-fed chicken, rosemary garlic potatoes

Bisteca alla Fiorentina (grilled porterhouse steak, rosemary potatoes, grilled vegetables) - min 2 people

Brodo di Carne ( beef short ribs, pasta, vegetables in rich beef broth)

Risotto alla pilota (Mantuan risotto with italian sausage)

Bigoli in Salsa (bigoli, tuna, pinenuts)

Brodetto alla Triestina (Trieste-style fish stew)

Tuna Stemperata (tomato, olives and capers)

Veal chop with Milanese risotto

Rabbit cacciatore

Pollo Cacciatore (hunter's chicken)

Arista al Latte (pork loin in milk)

Involtini Braciole di Maiale (braised stuffed rolled pork)

DESSERT

All inclusive

Zabaglione, primitivo marinated strawberries

Fiadone cheese cake, muscat soaked raisins

Watermelon pudding

Poached seasonal fruit in Moscotel, pistachio ice-cream

Budin de pan (sweet brioche pudding)

Cherry clafoutis

Tiramisu

Food from South East Asia Spice Route (Nyonya, Singapore, Malaysia, Java, Hong Kong)

STARTER

Choose 2 dishes

Satay (Malaysian chicken, beef & lamb satay)

Pie Tee (Nyonya open tart filled with vegetables & prawns) - vegetarian option available

Ngoh Hiang (prawn, taro meat rolls served with sweet soy sauce)

Popiah (fresh spring rolls with cooked vegetables, sweet bean sauce & chilli dip) - vegan option available

Sweet & spicy fried anchovies and peanuts

Sambal pork floss in milk bread roll

FIRST COURSE

Choose 1 dish

Inchi kabin (fragrant Nyonya fried chicken wings)

Penang otak-otak (steamed coconut spiced fish wrapped in coconut leaves)

Coconut kerabu (fresh crunchy coconut salad) - vegan option available

Green mango kerabu (spicy tangy green mango salad) - vegan option available

Pan-fried taro cake with & XO sauce, served with fermented chilli sauce - vegan option available

Prawn wanton soup

Duck & pickle mustard kway chap (rice flakes in an aromatic duck & pickle mustard broth)

Nasi Ulam (nyonya herby rice salad) - vegan option available

Gado Gado (vegetable salad with peanut dressing) - vegetarian or vegan

MAIN COURSE

Choose 2 dishes

Nasi Lemak (coconut rice with chicken curry, fried peanuts, anchovy sambal, achar)

Kari Kapitan (nyonya chicken curry)

Hainan chicken rice (fragrant spiced rice, poached chicken, ginger sauce, chilli garlic sauce)

Itek Sio (aromatic spiced braised duck)

Beef shin & cheek rendang

Cantonese style steamed fish ( steamed fish topped with seasoned soy sauce & spring onion oil)

Grilled mackerel in sambal sauce

Asam prawns (grilled tamarind marinated prawns)

Kenus Mebase Bali (Balinese squid in spicy sauce)

Nyonya Laksa lemak (spiced creamy coconut tangy seafood broth with rice noodles)

Penang Asam Laksa (spicy tangy fish soup with rice noodles & fresh herbs)

Jukut Nangka Mekuah ( jackfuit in coconut milk) - (vegan)

Jukut Urab ( Balinese mixed vagetables with grated coconut) - (vegan)

Chilli Crab

DESSERT

Choose 1 dish

Indonesian Layered Cake with green tea ice-cream

Seasonal fruit salad with mango sorbet

Sago gula melaka (sago pudding with coconut milk & palm sugar syrup)

Rojak (spiced vegetables & fruit salad in palm sugar)

Bubuh Injin (black rice pudding with coconut milk)

The best from British Isle

STARTER

Choose 2 dishes

Croutes of crab & grapefruit / goat's cheese & walnut pesto / quail's egg & tapenade

Assorted mushrooms broth with chicken dumpling

Home-made salami (fennel bergamot salami, porcini garlic salami, duck ham culatello) & pickles

Braised artichoke, fresh peas, dill (vegan)

Baby squid stuffed with spinach, pine nuts, pecorino

Grilled Scottish langoustine with Ransom garlic, butter

Grilled scallop, sobrassada, broad beans

Artichoke heart stuffed with Cornish gouda cheese, sun-dried tomatoes (vegetarian)

FIRST COURSE

Choose 1 dish

Cream of chestnuts, wild mushroom soup (vegetarian)

Aguachile (marinated seafood with avocado & pickles)

Capellini pasta, clams, cockles, garlic, white wine

Caponata, grilled bread (vegan)

MAIN COURSE

Choose 1 dish

Confit belly of pork, rosemary lemon cannelini beans, salsa verde

3-hour braised pork belly in agrodolce, mountain honey & figs

Venison, mushroom encroute, roasted cauliflower truffle veloute, glazed carrots (min 2 people)

Fregola, scallop, prawns, squid, cockles, saffron

Crispy roast pork, sweet grilled pork, spinach, hazelnut dressing

Beef short ribs glazed in red wine reduction, blossom honey, roast cauliflower puree, duchess potatoes

Braised pheasant, russet apple, lentils, somerset cider

Cumin crusted lamb, caramelised swiss chard, leeks, creamy mash

Devilled grilled corn-fed chicken, rosemary garlic potatoes, creamed spinach

Poached salmon, apple cider beurre blanc, jersey potatoes, braised fennel

Sea bream, beurre noisette, apple potato rosti, broad bean puree

Braised seitan, chestnut mushrooms, ceps, roast jerusalem artichoke (vegan)

DESSERT

Choose 1 dish

Baked apples with Calvados caramel sauce

Orange chocolate tart

Poached seasonal fruit in Moscotel, assorted berries ice-cream

Zabaglione, port marinated strawberries

Queen of puddings

Apple, rhubarb, hazelnut crumble with caramel sauce

Chef Surprise, spring & summer's local seasonal best ingredients

STARTER

Choose 2 dishes

London Smoked Salmon with traditional trimmings

Croutes of crab & grapefruit / goat's cheese & walnut pesto / quail's egg & tapenade

Chicken Karaage with mandarin mayonnaise

Chicken Karaage with mandarin chipotle mayonnaise

Bacalla fritters, garlic lime mayonnaise

Braised artichoke, fresh peas, dill (vegan)

Baby squid stuffed with spinach, pine nuts, pecorino

Jamon croquetta, aioli

Grilled prawns tacos, pico de gallo, smoky mayonnaise, pickles

Duck liver pate, sauterne poached pear & green raisins, brioche

Garlic chive pancake, pickles, crispy chilli garlic sauce (vegetarian)

Tofu pockets filled with vegetables, spicy peanut tamarind sauce (vegan)

FIRST COURSE

Choose 2 dishes

Aguachile (marinated seafood with avocado & pickles)

Fresh peas, onions, parma ham, new season virgin olive oil

Heritage carrots, orange blossom water, mint salad (vegan)

Caponata, grilled bread (vegan)

Capellini pasta, clams, cockles, black garlic, white wine

Marinated tuna, spicy edamame, furikake

Boudin blanc quenelle, candied apple tartlette

Goose egg, steamed asparagus, smoked salt (vegetarian)

MAIN COURSE

Choose 2 dishes

Pithivier of seafood with carrot clementine emulsion

Grilled octopus, squid ink mash potatoes, smoked chilli tomatoes

Baked maccheroni, tomato, pecorino sarda, taleggio, scarmozza (vegetarian)

3-hour braised pork belly in agrodolce, mountain honey & figs

Crispy roast pork, sweet grilled pork, spinach sesame dressing

Beef short ribs glazed in chipotle & blossom honey, roast cauliflower puree, duchess potatoes

Picanha steak with chorizo, roasted sweet potato puree, caramelized onions

Marmalade glazed roast duck, caramelised swiss chard, rosemary ratte potatoes

Venison, mushroom encroute, roasted cauliflower truffle veloute, glazed carrots (min 2 people)

Devilled grilled corn-fed chicken, habanero garlic potatoes, creamed spinach

Red snapper, almond & jerusalem artichoke cream, rosemary

Fregola, scallop, prawns, squid, cockles, saffron

Braised napa cabbage, seitan, matsutake, shiitake, lotus root (vegan)

DESSERT

Choose 1 dish

Almond & chestnut millefeuilles

Baked apples with Calvados caramel sauce

Orange chocolate tart

Salted caramel flan

Fiadone cheese cake, muscat soaked raisins

Poached seasonal fruit in Moscotel, pistachio ice-cream

Around the Mediterranean

STARTER

Choose 2 dishes

Sardines stuffed with pine nuts, currants & capers

Bacalla fritters, garlic lime mayonnaise

Marinated tuna, caperberries, olives

Mussels stuffed with garlic, anchovies & sorrel

Oyster, Pernod tarragon dressing

Home-made salami (fennel bergamot salami, porcini garlic salami, duck ham culatello) & pickles

Lamb & cracked wheat kofte, crushed minty broad beans

Artichoke heart stuffed with pecorino cheese, sun-dried tomatoes (vegetarian)

Courgette & aubergine involtini stuffed with mozzarella (vegetarian)

Braised artichoke, fresh peas, dill (vegan)

Baby squid stuffed with spinach, pine nuts, pecorino

Jamon croquetta, aioli

FIRST COURSE

Choose 1 dish

Fresh peas, onions, parma ham, new season virgin olive oil

Heritage carrots, orange blossom water, mint salad (vegan)

Prawns, garlic, lemon, friggitelli peppers

Capellini pasta, clams, cockles, garlic, white wine

Seafood carbonara pasta

Fregola, seafood, saffron

Grilled marinated sword fish, gremolata

Grilled scallop, sobrassada, tumbet

Salt cod, tomatoes, ratte potatoes, shallots, capers

Mozzarella in Carrozza (fried mozzarella sandwich, anchovy, parma ham)

Wild mushrooms, genovese foccacia (vegan)

Caponata, grilled bread (vegan)

MAIN COURSE

Choose 1 dish

Skatewings, saffron San Marzano tomatoes, samphire

Roast monkfish, braised fennel, garlic, green olives, pernod

Red snapper in almond cream, jerusalem artichoke, rosemary

Grilled octopus, squid ink mash potatoes, smoked chilli tomatoes

Seafood stew, ouzo, feta, grilled breads

Guinea fowl, sobrassada, roast tomato butterbeans

Devilled grilled corn-fed chicken, rosemary garlic potatoes

Roast corn-fed chicken, preserved lemons, kalamata, cinnamon, turmeric

Slow roasted lamb, garlic, cumin

Braised pheasant, artichoke, lentils, Lambrusco

Roast suckling pig (marinated in mustard, fennel, lemon, orange, garlic) for 2

Confit belly of pork, rosemary lemon cannelini beans, salsa verde

Baked maccheroni, tomato, pecorino sarda, taleggio, scarmozza (vegetarian)

Tagliolini, truffle (vegetarian)

Spaghetti 'Mbriachi - in red wine (vegan)

DESSERT

Choose 1 dish

Rice pudding, lemon, cinnamon, goat's curd

Zabaglione, primitivo marinated strawberries

Seadas cheese pastry, orange blossom honey, orange blossom ice cream

Fiadone cheese cake, muscat soaked raisins

Watermelon pudding

A Modern Take on Mexican with Oriental Twist

STARTER

All inclusive

Chicken tinga tacos

Totopos with crab & grapefruit / goat's cheese, honey & walnuts / quail's egg & Mole Oaxaqueño

Pan-fried dumplings (pork & cabbage / mojo de ajo prawns / smoked cheese and mushrooms)

Picadas Estilo Veracruz (picadas topped with cheese & fried plantain; beef & ponzu sauce)

Grilled scallop with shitake & huitlacoche veloute

Chicken Karaage with mandarin chipotle mayonnaise

FIRST COURSE

All inclusive

Cream of chestnuts, wild mushroom soup (vegetarian)

Dry-aged beef tataki with rainbow salad

Elote Antojitos (grilled sweet corn with spices)

Aguachile (marinated seafood with avocado & pickles)

Braised Chinese cabbage with air-dried duck served with toasted pumpkin seeds, avocado leaves furikake

Cumin, pumpkin seeds & habanero crusted lamb ribs with sweet & sour pickles

MAIN COURSE

All inclusive

Grilled octopus with huitlacoche rice & pickled jicama mango salad

Beef short ribs glazed in chipotle & agave honey with roast pumpkin pecan crumble

Stir-fried diced rabbit in peppers, chipotle, garlic & tamari glaze topped with peanuts

Braised pork belly with pumpkin, trio of chillies & kimchi

3-hour braised pork belly in mezcal, agave syrup & tamari

Roast achiote & lime marinated duck with ume plum sauce

Grilled morita, garlic & lemon spiced sea bream with Hoja Santa

Miso & ancho marinated and seared swordfish with rainbow coleslaw

DESSERT

All inclusive

Craquelin choux bun with flavoured creme pattiserie

Orange chocolate tart

Salted caramel flan

Bunuelos with chocolate sorbet & raspberry coulis

Modern China

STARTER

Choose 2 dishes

Garlic chive pancake (vegetarian)

Assorted mushrooms broth with chicken dumpling

Chiu Chow Ngoh Hiang (prawn, taro meat rolls served with sweet soy sauce)

Steamed clams & rice lees with mian xian noodles & seafood ginger broth

Tofu pockets filled with vegetables, spicy peanut tamarind sauce (vegan)

Oyster omelette, garlic chives, crispy garlic chilli oil

FIRST COURSE

Choose 2 dishes

Braised Chinese cabbage with Iberico jamon

Savoury egg custard (free range egg with king prawns and mushrooms)

Liang Pi noodles with cooling spicy toppings (vegetarian)

Steamed scallops, black bean garlic sauce, glass vermicelli

Cumin crusted lamb ribs with homemade pickles

Steamed pork ribs in ume plum sauce

Sichuan poached corn fed chicken in chilli oil

MAIN COURSE

Choose 2 dishes

Dong Po Pork (3-hour braised pork belly in rice wine and soy sauce)

Kung Pao King Prawns (stir-fried king prawns ) in a sticky chilli bean sauce topped with peanuts

Ma Po Tofu (spicy tofu with minced beef and mushrooms)

Braised pork belly with taro and kimchi

Roast duck with ume plum sauce

Beef short ribs braised in aromatic soy sauce, taro croquette, pak choy

Cantonese crispy roast pork & char siu pork, tatsoi

Steamed sea bass with seasoned soy sauce, broccoli

Slow-cooked beef brisket in chu hou sauce, daikon, beancurd sticks, broccoli

Sticky rice, homemade air-dried duck, chinese sausage, shiitake mushroom, chestnuts wrapped in lotus leaf

DESSERT

Choose 1 dish

Persimmon and citrus fruit salad with mango sorbet

Poached seasonal fruit in umeboshi wine with green tea ice-cream

Craquelin choux bun with flavoured creme pattiserie

Almond & black sesame millefeuilles

From a Mexican Kitchen

STARTER

Choose 2 dishes

Picadas Estilo Veracruz (picadas topped with cheese & refried beans; cheese & fried plantain; pulled chicken)

Ox tongue barbacoa tacos

Chicken tinga tacos

Hot tamales with pork

Totopos with crab & grapefruit / goat's cheese, honey & walnuts / quail's egg & Mole Oaxaqueño

FIRST COURSE

Choose 1 dish

Elote Antojitos (grilled sweet corn with spices)

Sopa de tortilla (roasted tomato soup topped with tortilla)

Caldo de Camaron (prawn & tomato soup)

Watercress with nopales, asparagus and smoky quesillo cheese

Aguachile (marinated seafood with avocado & pickles)

Pescado Zarandeado (grilled spiced fish with Hoja Santa)

MAIN COURSE

Choose 1 dish

Lamb barbacoa wrapped in banana leaves

Mole Poblano (slow cooked chicken in mole sauce)

Codornices en Pétalos de Rosas (quails in rose petal sauce)

Picanha steak with chorizo, roasted sweet potato puree and caramelized onions

Yucatan Conchinita pibil (slow cooked pork) with assorted accompaniments

Grilled octopus with huitlacoche rice & pickled jicama mango salad

Beef short ribs glazed in chipotle & agave honey with roast pumpkin pecan crumble

Tejocote & honey glazed pork rib eye steak with duchess potatoes & nopales salad

DESSERT

All inclusive

Almond bunuelos with prickly pear bavarois

Salted caramel flan

Mexican chocolate cinnamon tarte

Bunuelos with chocolate sorbet & raspberry coulis

Craquelin choux bun with salted chocolate caramel creme

Chef Lee's reviews

4.56

•

3 services

Chef Lee is truly amazing! She organised for us a discovery of a full range of Mexican dishes. She is a real professional and we enjoyed very much the presentation of the dishes. We had great discussions with her and she’s very discreet. Thanks again!

Lee created a magical evening for us - her food was well thought out and tasted delicious as well as being beautifully presented. Would definitely book her again ....

Great experience with a highly skilled chef.