Damaso Lee, Trattoria Acqua
Damaso Lee, Trattoria Acqua's long-standing partner and Executive Chef of twelve years, has dedicated his culinary career to creating the absolute finest in Italian dining. From perfecting Del Mar's Il Fornaio's exquisite pastas to mastering sauce techniques at Napa Valleys Tre Vigne and The French Laundry restaurants, Chef Lee continues to delight the palates of Trattoria Acqua's patrons with eye-popping, sinfully delicious creations.
Chef Lee's culinary calling sparked when he was eight years old in his hometown, Mexico City. "My grandma would take my older brother and I to the daily markets and have us pick out green beans and husks of the biggest corn we could grab," Chef Lee recalls. "Then we'd stand over huge pots of boiling water at home, preparing all the meals for our household of 10 people."
By the time Chef Lee was 18, his love of food was a full-fledged passion. Seeking a new flavor in life to pursue a career in cooking, Chef Lee and his brother secured their Visas, kissed their grandma farewell, and arrived in San Diego to open Del Mar's Il Fornaio, which soon became the chain's most successful restaurant. Chef Lee's talent unfurled as he progressed from prep cook to sous chef, eventually garnering the attention of Trattoria Acqua's owners, Michael and Victoria McGeath.
Chef Lee joined Trattoria Acqua as Executive Chef in 2000 and has since earned Trattoria Acqua some of the most sought after distinctions, including USA Today's "Top Ten Italian Dining Destinations in America" and five "Gold Medallions" from the California Restaurant Association. "Awards are gratifying," Chef Lee admits, "but they are just acknowledgements of the dedication and passion our team showcases for the finest in culinary arts."
Trattoria Acqua's culinary vision has evolved to incorporate as much organic and natural products on the menu as possible. Using only the freshest organic produce from local farms, naturally raised beef and veal, and free-range chicken is imperative to Chef Lee. He elaborates, "You can taste what is truly fresh-something that grows in your own backyard. It is important to me that we support our local and Italian farmers."
Besides his grandmother's lessons, Chef Lee's education boasts scholarship-awarded training at the Culinary Institute of America under the direction of renowned chefs, Jean-Louis Palladin and Todd Humphries. After completing Masters-level courses in French cuisine and techniques, Chef Lee was recognized by French cuisine's most memorable front woman - Julia Child - as the recipient of the "Medal D'Or" for his work with the UCSD Cancer Center Benefit. In addition, Chef Lee continues to enhance his skills as a participant in events such as the "The Great Chefs of San Diego," Napa Valley's prestigious "World of Flavors," and Yosemite's "Chef's Holidays at the Ahwahnee Resort."
"Every day and at every event, a new skill awaits me," Chef Lee imparts. "Cooking is a craft that continues to challenge and delight me. I'll never be done learning how to connect one ingredient to another or how to merge an exotic flavor to a new dish." Experience Damaso's latest masterpiece at Trattoria Acqua. To book your reservation, call us today at (858) 454-0709 or visit our website: http://www.trattoriaacqua.com
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