Originally from Edison, New Jersey, Lee Zaremba moved to Chicago to attend Columbia College, before entering corporate America working in public relations and marketing. Growing up in the restaurant industry, Zaremba quickly realized that his chosen career path was not for him, and he left the states to travel the world breakdancing and experiencing and learning from different cultures along the way. Once home, it didn’t take long for Zaremba to find his way back to the world of food, beverage and hospitality; leveraging his findings from abroad and working alongside people that inspire him daily.
Zaremba started his career in Chicago behind the bar at Ripasso in Wicker Park, before joining the team at Simone’s in Pilsen. Most recently, Zaremba spent the last four and a half years at Billy Sunday in Logan Square working up the ranks from lead bartender, to general manager, to eventually serving as the beverage director of the company. While there, Zaremba had the pleasure of winning the Jean Banchet Award for Best Restaurant Service in 2016.
Now at Boka Restaurant Group, Zaremba plans to continue that extended hospitality and restaurant service. He feels the best part of his job is having the opportunity to build meaningful relationships with people and offer mindful hospitality through cocktails and conversation.
Zaremba’s bar programs at each restaurant will be designed to accommodate a culinary-based cocktail method using unique, playful ingredients. Each of his creations will be thoughtfully planned and take into account the seasonality of the ingredients, the energy of the chef he’s working with, and energy of the space. When not behind the bar, Zaremba can be found spending time with his breakdancing crew, racing around in his GTI, or pursuing new physical skills. (Currently he is obsessed with yoga and hosting dance parties at home.)