About Keven Lee
Recognized as one of Hollywood's hottest culinary masterminds, Cheven specializes in internationally inspired cuisine with a focus on a modern farm-to-table approach. His creations are described as an eclectic version of Classical French Mediterranean with strong Pacific Rim and global influences. He began his career studying in Las Vegas under the direction of Chef Giovanni "Gio" Delrosario. Inspired to take this lifestyle to the limits, Cheven continued his education at the renown Culinary Institute of America in New York City. After completing the program in 1999, he relocated to Switzerland to study European Chocolate & Pastry and the European Culinary Arts. His first gig upon returning to the states was at the Prince of Whales Restaurant at the famous Hotel Del Coronado in beautiful San Diego, CA. Shortly thereafter he had been asked to take over the Executive Chef position for La Chandelle Restaurant at the Reflection Bay Golf Club in Lake Las Vegas. It was there that Chef Keven realized his amazing knack for catering. In 2006, he returned to Southern California where he took on the role of Corporate Executive Chef for Syndicate Hospitality and Velvet Rope Events and was introduced to some of the most elite palates in Hollywood. As current Co-owner and Executive Chef of My World On A Plate, Cheven and his sister/business partner, Robyn Lee, are a strong dynamic duo who have worked diligently to become one of the most sought after catering teams in all of SoCal.