... Rib Kage Bar and Grill?

His boss David Brown describes him as one of their bright sparks and he is. Head chef at Rib Kage Bar and Grill, Dave Lee, never forgot what his father told him: "Every good listener is a good learner and a good learner is a good listener." And Lee has listened and learned, beginning when he was 18 under the tutelage of Sandra Chanan who taught him how to cook Chinese cuisine. He fine-tuned his skills at Heather Little-White and Associates.

Lee has a passion for food and his path into the food industry was engraved in his DNA. As he told Food, "My father can cook and bake. He could fix anything."

Lee has been in the kitchen since he was seven, frying an egg on his own (under the watchful eye of his mother of course). When he was 12, he attempted his first independent meal of rice and peas. Needless to say, it did not turn out too well, but he never gave up.

"If I don't love what I do I can't enjoy it. I love to see people pleased. When I do a meal and they are pleased, it's overwhelming. When I see a customer satisfied without a frown, my heart fills with joy," said Lee, who has been with Rib Kage for 12 years.

This is the passion that he will be in the kitchen as he prepares for another year of The Gleaner-sponsored Restaurant Week with his right hand, Christopher Carr.

"It's very busy but I love a challenge; it brings out the best in me."

At home, Sundays are his designated days to cook. Not that he minds, "When something is a part of you, it comes naturally."So November 13-20 is the perfect time to enjoy what comes naturally to Lee at Rib Kage on Braemar Avenue. With its rich earth tones, each dining area is set up for one purpose - enjoying good food - whether you choose to dine inside or outside.