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.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything