Lee Guidry Sous Chef Morton's Market

Lee is a 20-year veteran of the restaurant business. Growing up in a military family, Lee spent much of his time in the kitchen cooking with his mother while his father was away. Also with both sides of the family being from New Orleans, he was exposed to fresh seafood and the bases of Creole cuisine.

Spending most of his teens in the panhandle of Florida, he was also given the opportunity to experience some of the freshest and most diverse seafood that Florida had to offer.

Starting as a dishwasher at a very young age in local seafood restaurants Lee was able to train and work his way up through the business.

After receiving an Associates degree from the University of South Alabama, Lee continued his education in the Delgado Culinary Program. An eighteen-month externship, in which he had the opportunity to work under a number of talented chefs.

When Lee graduated he worked in New Orleans, New Jersey, Mobile, AL and Destin, FL, before ending up in Sarasota. At the age of twenty-one Lee was prompted to his first Sous Chef position at the Sarasota Yacht Club. Other local experience includes Chef of Couco Matto and 15 South Encoteca at which he was named one of the top ten young chefs by Sarasota magazine. He alsod Zak’s steakhouse.

Fred's Restaurant
1917 S. Osprey Ave.
Sarasota, FL 34239