Albert Lee

With a career spanning over a decade, Chef Albert Lee has cultivated a rich culinary background that he channels into his role as Chef-Instructor at ICE’s Los Angeles campus. From high-volume catering and special events to Michelin-starred fine dining, Lee's experience comprises both the artistry of the kitchen and the management skills vital to successful restaurant openings and brand expansions.

Lee’s education began at Le Cordon Bleu's Pasadena Campus, where he earned his Associate Degree of Occupational Studies in Culinary Arts. A pivotal aspect of his training was time spent working under Chef Walter Manzke at the acclaimed Church & State. "It changed my life and opened my eyes to what it actually meant to have a sense of urgency and what it truly took to be a cook in a respectable chef-driven restaurant," Lee recalls.

Lee's subsequent career in the Los Angeles food scene allowed him to broaden his expertise across diverse cuisines and kitchen environments. In 2025, he joined ICE, where he imparts not just culinary techniques, but a philosophy centered on developing his students' character. "I push students to have a good work ethic, integrity in their standards, and [to be] improving every day," Lee explains, emphasizing that culinary success lies in the continuous pursuit of excellence and professional growth.