Apricots Restaurant, Farmington, CT
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Apricots Restaurant, Farmington, CT

Seared Foie Gras over Apple Tatin, Cider Reduction, Rainbow Microgreens

Chef Lee Perrine

Lee Perrine was born in Hightstown NJ in 1975 to Eric and Judy Perrine, and younger sister Kelly.

Lee had a fascination and love for food and began watching Grandmother Jane execute meals for twenty plus family members on holidays and events. Watching intently with amazement, her small kitchen chugging like a locomotive. Lee was curiously wondering, "How does she do all of this?... Why would someone put themselves through all of this?... How is it always so tempting and unique?".

Perrine began cooking in local restaurants at age 15, as early as working papers were allowed. He graduated Hightstown Highschool in 1993 and attended West Chester University in Pennsylvania. Always working in restaurants to help with the cost of school, whether it was in the kitchen or bartending.

Yet, cooking was still an unrealized and unurtured talent. Coming from a proud military family, Perrine joined the United States Marine Corps and left for Paris Island May 23, 1995.

Lee finished his enlistment as a corporal with new direction and ambitionand moved to NY city to play and record music, and to work in restaurants that were a step above anything he had seen so far.

Lee was hired by The Glazier Group under Executive Chef David Walzog whose restaurants included Michael Jordans Steak House and The Strip House. Here began a passion for food and wine. Walzogs menus showcased dry aged prime beef, and Perrine was hooked.

Weekly wine seminars by Master Sommelier Scott Carney, beverage director of the Glazier Group, honed the palate and taught invaluable lessons on pairing. Lee moved to CT in 2000 and began working for Ann Howard at Apricots under Chef Jeff Gantkin. He was given the sous chef title in 2004.

Lee studied under NY Chef Pat Trauma who took over after Gantkins departure in 2005. Perrine was given Head Chef Title in 2007.

"You can never stop learning", is something Perrine says about food and the industry. He enjoys the everyday challenge Apricots offers by offering both a refined menu for the main dining room and a more casual pub fare for the piano bar and riverside dining. After a long journey, Perrine has answered for himself the questions he posed in grandmas kitchen a long time ago.

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