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I met Kate a few years ago through a mutual friend of ours, its turns out we are both from the same town in the North of England, and we share the same facialist Lena @carasoin that being said it was an instant connection.
Kate is a truly gifted makeup artist, she works with some of the best people in Hollywood and it’s no surprise that her ability to make a woman feel natural, beautiful, and comfortable comes gracefully to Kate. A woman of many talents (she even makes her own insense) she is knowledgeable about all things nutrition and healing the body through food and is so easy to talk to.
I hope you enjoy getting to know Kate a little better.


Kate Lee
What do you do for work/profession?
Makeup artist
Favorite recipe?
One recipe I love is a sweet and spicy sweet potato soup with chipotle in adobo.
Favorite kitchen tip?
Something I try to do is clean and prep veg when I get home from the farmers market. I am not always successful!
Favorite Restaurant
Verjus in Paris. Ironically the chef is Californian. INCREDIBLE.
Salty or sweet?
Both- Ideally in unison
Coffee or tea?
Favorite dish?
I don’t have one favorite dish- but I love fresh fish when I’m lucky enough to eat it by the ocean.
Most memorable meal?
I am fortunate that there have been many- and for many reasons other than just the food.
Favorite vacation?
Japan in 2019. Truly epic.
A place you would love to travel to?
I would love to spend more time in Japan, but I think the place I am most excited to go to next would be Italy. I’d like to spend some time traveling around. The Italians truly know how to live life to its fullest.
Favorite home object?
I just recently bought a beautiful marble bowl by Michael Verheyden at an amazing store in LA called Garde. It has the most beautiful colors. I also bought a set of glasses designed by Ann Demeulemeester for Serax.
Fav beauty product?
Chanel Hydra Beauty Camellia Glow Concentrate.
Fav kitchen utensil?
I’m obsessed with my mandoline. Being a Virgo- this fills me with uniformed chopping glee!
Fav snack?
I love a dip and chip of almost any variety.
Self-care tip?
I take 30 mins every morning to gather myself. This sometimes is journaling, meditation or exercise.
One thing you can’t live without?
A really great pair of sunglasses.
How do you stay active?
I have a Peloton, and a mountain property- both keep me active!
3 things you can’t live without in your kitchen?
I am fixated on beautiful ceramics and glassware. I love linen napkins and interesting silverware. But I cannot live with an electric kettle.
Your favorite quality of yourself?
I find that I like myself more now That I am more mature- I guess at this point I would consider myself quite calm. At least that’s what others tell me.
Fav cozy spot to hang?
I love our little snug area, it’s a TV room but we rarely turn it on! I have my books there, my journal and my shrine.
What do you do for fun?
Travel. I’m looking forward to getting back on a plane.
What accomplishment are you most proud of?
I think the thing I could say I’m proud of would be my ability to just keep going. My career took a long time to build, and at times it was just pure tenacity that kept me on my path.
Tell us about a kitchen nightmare
When I was in my 20’s I once poisoned 4 people with a seafood dish. It was terrible- we had one restroom. Disaster.
Whats your favorite cooking show
Chefs Table. I find I watch it over and over again, it has me captivated. I hope they make more episodes. I also loved the late great Anthony Bordain. I wept uncontrollably when we lost him. Such a brilliant human.
If you could cook for one person dead or alive who would it be
I’d love to have dinner with Hilma Af Klint and ask her about her paintings for the future. Such a remarkable woman, she intrigues me. I am not sure what I’d make for her, maybe artichokes and langoustines.
You have to eat one meal for the rest of your life
I am a gluten-free person, so I dream of bread and pasta constantly. I would just have a carb festival!
The most overrated dish
Uni. Sorry- but it’s just not that impressive to me.
Your go-to spice you season everything with
I’m having a moment of using anchovies in everything. It’s a relatively new addition to my repertoire and I can’t get enough.
Your potluck go to
I have been making baked feta- I know, but everyone seems to love it!
Your favorite aisle in the grocery store
I like preserved lemons, jars of tuna, marinated olives- mainly imported European ingredients… I feel like they hold everything together.
Guilty pleasure foods?
I recently discovered Bread Bloc in Santa Monica. They are a gluten-free bakery and make the most exquisite GF foods. I love their walnut crackers with sea salt- so delicious.