Chef Marcus Lee joined Bluebird Kitchen, a Harlem eatery, as executive chef in March 2024. He previously led the kitchen at Rumi in Times Square.

  • Marcus Lee appointed executive chef at Bluebird Kitchen, March 2024

  • Previously executive chef at Rumi in Times Square for three years

  • Bluebird Kitchen located in Harlem’s 125th Street corridor

Marcus Lee took over as executive chef at Bluebird Kitchen in March 2024. Bluebird Kitchen is a casual dining establishment located on 125th Street in Harlem. The appointment marks Lee’s first role in Harlem after working in Midtown Manhattan.

Chef Lee spent three years at Rumi, a Mediterranean restaurant near Times Square. At Rumi, Lee was responsible for menu development and kitchen operations. His move to Bluebird Kitchen follows the restaurant’s recent ownership change in early 2024.

Bluebird Kitchen is known for a menu focused on seasonally driven, locally sourced ingredients. The restaurant’s management stated that Lee’s experience was a key factor in their decision to hire him. Lee aims to refine the menu while maintaining the restaurant’s neighborhood appeal.

Lee holds a culinary degree from the Culinary Institute of America. His experience includes kitchens in both New York City and the Midwest. Industry observers note the trend of chefs moving from high-traffic tourist areas to neighborhood-focused venues.

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Who is Marcus Lee?

Marcus Lee is a chef with a culinary degree from the Culinary Institute of America. He served as executive chef at Rumi, a Mediterranean restaurant in Times Square, before joining Bluebird Kitchen in Harlem in March 2024.

What is Bluebird Kitchen?

Bluebird Kitchen is a casual dining restaurant located on 125th Street in Harlem. It focuses on seasonally driven menus using locally sourced ingredients and recently underwent an ownership change in early 2024.

Why did Marcus Lee leave Rumi?

Marcus Lee left Rumi after three years to take up the executive chef position at Bluebird Kitchen. The move coincided with Bluebird Kitchen’s new ownership and a strategic shift toward neighborhood dining.