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Chef Lee Thompson
is the second generation of his family to work in the hospitality
industry. By the age of nine Lee found himself washing
dishes during the weekends and on summer vacation from school and in
short order became the Prince of Dishland. Nary a water mark could be
found on glass or silverware. At age 11 he was busing dishes in
his father's hotel restaurant and by 13 he was waiting tables. It
did not take him long to find himself once again in the kitchen working
himself up from salad prep to sauté cook.
By the time Lee entered the University of Wisconsin-Oshkosh, there
wasn't a job in the hotel or restaurant that he was not intimately
familiar with. While working in the hotel business to put himself
through college he met and married Claudette, his college sweetheart.
After graduation from college Lee went to work as a general manager with
Southern Host Hotels, going into old hotels and restaurants and making
them profitable again. After ten years of doing turnaround work,
in 1987 he found himself in Springfield and with his wife Claudette
opened up the Nickel Food Co., a gourmet hamburger shop and catering
company.
In 2002, Lee decided to relocate to the historic Bushnell Building in
the space formerly occupied by the Wren's Department Store restaurant,
and changed the name of his business to Ambrosia Catering.
Chef Lee places the highest priority on the quality of Ambrosia's food
and service, personally supervising all operations. He provides
unlimited consultations with his clients to assist them throughout the
entire planning process. After catering over 1000 weddings, Chef
Lee has the expertise to make your event organized and stress-free.
Make the decision today to call Ambrosia to discuss your catering needs.
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![[Company Logo Image]](../images/Food/ambrosialogo9.jpg)
