Rory Lee was born and raised in South Boston and became infatuated with cooking as a young boy watching his mother and grandmother prepare meals for his big family. Today Lee is the chef de cuisine at Moona Restaurant, an Eastern Mediterranean eatery in Cambridge’s Inman Square. Moona loosely translates to "pantry," draws on the authentic influences of Turkey, Morocco, Greece and more, and Lee modernizes these traditional cuisines to appeal to today’s New England palate.
Lee began his culinary journey at the beloved Sullivan’s at Castle Island, but it wasn’t until he took his first job at KO Pies in South Boston that he really fell in love with all things cooking including making dough. After three years at KO Pies, Lee moved on to manage Stone and Skillet English Muffin Company where he honed his skills as a bread maker.
In 2016, Lee began as a line cook at Moona and has since worked his way up, learning the importance of the literal translation of “Moona,” specifically the culinary tradition of nourishment, sustenance and purity in the Arabic and Eastern Mediterranean cultures.
If you had asked Lee eight years ago what his passion was, he would have said playing music alongside his band members, but now he lives for family, friends and food. When Lee isn’t in the kitchen, he enjoys spending time with his wife and two-year-old son. Lee is an avid supporter of Daily Table, which provides delicious and affordable food to the community, as well as the Original Local Music Outreach Program.