Help Support Eamon Lee's Treatment

Chef Eamon Lee, CEC, had been treated for facial skin cancer in 2014. Early in 2015 it had reoccured, and Eamon then had a 7 stage Moh's surgery requiring facial reconstruction. After a routine follow up to his facial reconstruction, it was found that the cancer had returned, and pathology revealed it was actually a very rare eccrine porocarcinoma. Just before the holidays in December 2015, an MRI revealed the cancer had metastasized to his lymph nodes. On February 9, 2016, he had a neck dissection to remove lymph node levels 1 through 4 along with another Moh's procedure to excise the recurrent facial tumor. After 6 hours, the surgeons stopped when they reached the orbit of his left eye. Currently, Eamon and Amie  are working with doctors in New York, Boston and Philadelphia to discover a way to fully irradicate the remaining tumor and save his eye. Radiation treatments will follow the surgical procedures involving the eye and facial reconstruction. Eamon and his beautiful soul mate Amie have a long road ahead of them. There will be a lot of traveling from doctor to doctor, time away from work, and medical expenses, all of which will hopefully lead to a treatment or clinical trial that would  save his eye and iradicate the cancer once and for all. Insurance will only cover so much as we all know, and disability or a leave of absense can be devastating without cancer. So I am hoping that culinary people and diners alike will open their hearts and wallets and help our dear friends get through this difficult time.

Eamon is not one to be on the receiving side of a situation; he's usually the person who would be giving! 
Anyone who has had the pleasure of crossing paths with Eamon would agree that he is filled with a variety of talents and knowledge. He has a way of making a person feel like nobody is more important than the person he is speaking to at any given time, and he's quick to share with everyone his passions that range from culinary art, his love for nature (Lees Bee's,) fly fishing, fine wood working, etc...the list is too large to write! 

I have had the pleasure of calling him my Chef, my friend, and my mentor.

Prayers, of course, are happily accepted also!

Thank you for your consideration and time for our common friend.
Gratefully, Debbie Sacco
Executive Chef, The Century Club of Syracuse