Lee is a renowned Korean American chef, celebrated for his innovative fusion of Korean and Southern American cuisine. Born in Brooklyn, New York, to Korean immigrant parents, Lee was exposed to diverse food cultures early in life, which shaped his culinary perspective. His formal education includes a degree in English literature, but his passion for cooking led him to pursue a career in the culinary arts.
Lee’s early career saw him working in various New York City restaurants, where he refined his skills in classic French and American techniques. A pivotal moment came when he visited Louisville, Kentucky, for a food festival and fell in love with the region's culinary traditions. This inspired his move to Louisville, where he eventually became the Executive Chef and owner of the acclaimed 610 Magnolia.
Lee's cooking style is a bold, innovative blend of his Korean heritage and Southern flavors, creating dishes that balance both cultures. He’s known for using local ingredients like bourbon, sorghum, and country ham, infusing them with Korean elements such as gochujang and kimchi. His inventive, cross-cultural approach has earned him numerous accolades and widespread recognition in the culinary world.
Through his LEE Initiative, Lee works to promote equity, diversity, and healthier working conditions across the restaurant industry.
Restaurants
610 Magnolia is an acclaimed fine-dining restaurant in the heart of Louisville, Kentucky. Known for its modern approach to the Southern table the restaurant offers a seasonal tasting menu that changes frequently to highlight local ingredients. The dishes often feature creative blends of traditional Southern flavors with contemporary techniques, and showcase fresh, regional, artisanal produce.
The atmosphere at 610 Magnolia is intimate and elegant, with a minimalist, modern decor. The dining room features soft lighting, exposed wooden beams, and floor-to-ceiling windows that open onto a beautiful patio dining area. The restaurant epitomizes the art of Southern hospitality with modern and inventive influences. Lee has also brought his unique culinary vision, combining Asian and Dixie flavors to Washington DC at his laid-back restaurant Succotash Prime.
Nami is an intimate dining experience by Lee that showcases the breadth and exquisite precision of Korean cuisine. Located in Louisville, the restaurant focuses on seasonal ingredients and exacting technique, offering a modern interpretation of traditional Korean flavors. With a minimalist design, Nami is a worthy reference for modern Korean fine dining.
Recipes and dishes
Lee’s cuisine is a unique fusion of Korean and Southern American flavors, reflecting his Korean heritage and passion for Southern ingredients. His culinary style emphasizes bold, creative combinations and he is known for pushing boundaries while maintaining a deep respect for both cultures.
Particularly famous is his twist on fried chicken, where he adds Korean spices and sauces to a classic Southern recipe. Another is his smoked brisket, often served with kimchi and traditional Southern sides. Lee’s tasting menus showcase his ability to balance complex flavors with local, seasonal ingredients. 610 Magnolia features an inventive drinks menu drawing from an extensive Kentucky bourbon list and a high-quality wine pairing to accompany the tasting menu.
Lee has authored three cookbooks: Smoke & Pickles, Bourbon Land, and Buttermilk Graffiti, the latter winning a James Beard Award. His television appearances on shows like Top Chef, Iron Chef America, and The Mind of a Chef have brought him national recognition, and an Emmy award. Lee is also a multiple James Beard Award nominee for Best Chef: Southeast.