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.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything