Lee Westcott grew up in Stevenage, England, as one of six children, joined a cooking course at his local college on a whim and became executive chef of 22 Ships and Ham & Sherry in Hong Kong.
My name is Lee Westcott, and I’m the executive chef of 22 Ships and Ham & Sherry in Hong Kong. I was born in 1986 in Stevenage, England, and that’s where I grew up. I’m one of six children, so I was constantly surrounded by noise and chaos. There was always something going on!
I’ve been working as a chef for over ten years. I first started working in kitchens at the age of 16.
I fell into being a chef by accident, and to this day it’s the best and most enjoyable accident I’ve ever had. I wasn’t really one for studying, but I have always been interested in food. When I left school, I was unsure what to do next. My local college had a cooking course, and I decided to join it on a whim. I’ve never looked back. It was exhilarating to find something I was so passionate about and, as it turns out, pretty good at!
What I find very satisfying and humbling is watching chefs develop and grow through their careers, going from strength to strength and finding their style along the way. That journey is always an interesting one, to say the least.
People are under the impression that chefs cook gastronomic dishes at home, which is completely untrue. I prefer to eat simple, rustic dishes and keep the washing-up to a bare minimum. In London, a roast lamb every Sunday was the highlight of my week. In Hong Kong it doesn’t happen so often.
I have an active gym membership. It’s the perfect way to blow off steam during breaks at the restaurants. I also love to hike, and Hong Kong has great trails!
My wish for the readers: don’t be afraid to try new things. You may surprise yourself!
For the shoot I made scallop ceviche with pickled apple, walnut and yuzu. It’s fresh, citrusy and delicious.
