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Jia Wei Lee
La Bourriche 133
Executive Chef Lee Jia Wei is a Singaporean native raised in his family’s 60-year hawker tradition. He trained at Le Cordon Bleu Sydney, apprenticed at three-Michelin-starred Andre and two-Michelin-starred The Ledbury, then worked under Chef Julien Royer at Odette—helping earn its first two Michelin stars and a No. 9 Asia’s 50 Best debut.
He later mastered open-fire cooking in the Maldives under Burnt Ends’ Chef Dave Pynt. Since moving to Shanghai in 2019, his Chinese-French style earned Black Pearl Two Diamonds. At La Bourriche 133, he partners with Shen Jialin to deliver an immersive «seafood and seafood only» dining experience.
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