About Edward Lee

Lee is a Korean-American who grew up in Brooklyn, trained in classical French kitchens, and has spent a decade in Louisville, Kentucky, where he is chef/owner of the acclaimed 610 Magnolia.

A three-time James Beard finalist for Best Chef: Southeast, Lee survived 14 weeks on the 2012 season of Bravo’s “Top Chef” and successfully challenged culinary royalty on the Food Network’s “Iron Chef America.”

He writes a column for Organic Gardening magazine, and has been featured in such publications as Bon Appétit, Gourmet, and the New York Times Magazine.



Featured Books by Edward Lee

Smoke and Pickles

Recipes and Stories from a New Southern Kitchen

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Edward Lee’s Content


Recipe Boxes


Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

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