Experience
2024 - Present
Executive Chef
Augustine’sHouston, TX
2021 - 2022
Head Chef
Villa Lena Agriturismo TuscanyTuscany, ITALY
2018 - 2020
Executive Head Chef
Poitin Bar and KitchenHouston, TX
2016 - 2018
Executive Sous Chef
Kiran's HoustonHouston, TX
Education
2016 - 2018
Bachelor of Science in Culinary Management
The Art Institute of HoustonHouston, TX
2016 - 2016
3 Month Class
Meat Fabrication
2016
Pasta Maker Certification
2016
Serve Safe Certification
2014
Para-Legal Certificate
Blackstone Career InstituteAllentown, PA
Advice from Dominick Lee
Quotes about career path, skills, and teamwork from an industry leader.
When hiring, I look for individuals who care about their job, show that they want to come to work, that they want to learn, listen before they speak and pay attention to all the details.
I find inspiration through food.
I believe in order to be a great chef, the first thing you must love is food itself. You must be excited about food and culture, from there inspiration will find you.
I treat my team with respect and do my best to make sure they have the highest quality of life; making sure they know that I don’t want them to work 70-80 hour weeks and not be able to enjoy the fruits of their labor.
I believe it is important for those working in the kitchen to get out and spend time away and to also rest.
Without that, your mind can become muted and I don’t want that for anyone.
For self-care, I go for walks and get fresh air.
I also read everyday, even if it’s not about cooking.
Proper rest along with short and long term goal setting have helped me avoid burnout.
I enjoy reading anything that has a story about food, it doesn’t matter what the title is, it's all about subject matter.
Roles in Culinary
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