Although he has family ties to Florida, chef Lee Morris is deeply connected to the American South. He attended culinary school at Johnson & Wales in Charleston, S.C., and after graduation, worked for the Hall Management Group, the Lowcountry’s leading collection of fine dining restaurants. Working alongside famed Charleston chef, Frank Lee, formerly of Slightly North of Broad, Morris gained an appreciation for the area’s distinctive produce, seafood, and classic dishes.
After a stint as executive chef at Charleston Chops and corporate chef at Tbonz Gill and Grill, Morris moved on to the Hillstone Restaurant Group. Hillstone’s reliance on exceptional ingredients and consistent execution has won them praise for operations such as Napa’s Rutherford Grill, Newport Beach’s Gulfstream Seafood, and the Palm Beach Grill. From there, he joined Nashville’s exploding restaurant scene at the trendy BrickTop’s, and Music City’s branch of The Palm, one of America’s great steakhouses. After seven years in Tennessee, Morris moved back to Florida as executive chef of the BrickTop’s location in Palm Beach.
His extensive experience makes him uniquely qualified to lead the kitchen at 1000 NORTH, the most eagerly awaited restaurant and private club to come to Palm Beach County in decades. Morris puts a soulful spin on modern American cuisine, with a focus on the coastal influences of Florida, Louisiana, the Carolinas, and New England, relying on his seasonal and flavor-driven style.
When not manning the stoves at 1000 NORTH, Morris can be found cooking at home for his wife Page, 2-year-old daughter McKesson, and Luke, the family’s Boykin spaniel.
Chef Jason Van Bomel’s exemplary work and creative ideas have paid off. After nine months as sous chef at 1000 NORTH, management recognized Van Bomel’s talents and promoted him to Chef de Cuisine.
Van Bomel is by no means new to the culinary world. He brings nearly three decades of experience and a broad range of styles to the table. Van Bomel graduated from the Florida Culinary Institute, then mastered his techniques at luxury hotels in Sydney, Australia, London, and Palm Beach. His international experiences have fueled his passion for introducing guests to unique flavors from faraway places.
Having held a variety of culinary positions, Van Bomel understands that motivating his team, as well as elevating staff morale, inspires quality service, thereby creating a better experience for guests.
A special thank you to LibbyVision.com, CJ Walker, and Kim Seng for their beautiful photography.