Lee developed his culinary passion through his family’s love for good food. His career began at 17 in the pastry department of a downtown San Francisco Italian restaurant. He then went on to study culinary arts in Upstate New York, before entering some of the world’s most prestigious kitchens, including Eleven Madison Park in New York and Narisawa in Tokyo, where he honed his skills and developed a profound respect for seasonality and ingredient-driven cooking.
Lee was chosen by chef Joshua Skenes to take the helm at Saison, allowing him to take a step back. Since then Lee has continued to push the boundaries of fine dining while staying true to the restaurant's core principles of simplicity and excellence. Known for his precision and artistry, he integrates traditional wood-fire cooking techniques with innovative, contemporary methods, creating dishes that showcase the natural beauty of the ingredients and the local bounty. Under his leadership, Saison has remained one of the top dining destinations in the world, with its immersive culinary experience and commitment to perfection.
Restaurant
Saison, located in San Francisco’s SoMa district, is a three-Michelin-starred restaurant that offers a unique, immersive fine-dining experience and is considered one of the best restaurants in the world. The restaurant’s open kitchen allows diners to watch the culinary team at work and connects the chefs and their guests. The open kitchen concept, combined with a minimalist yet luxurious decor of warm woods, exposed brick, and soft lighting, creates an intimate atmosphere that is a perfect backdrop for the artistry on the plate.
Saison’s menu is deeply rooted in seasonality, focusing on the finest ingredients sourced from local farms, forests, and the Pacific Ocean. The restaurant is known for elemental cooking, particularly through its use of open-flame wood-fire techniques, which add depth and complexity to dishes. The tasting menu evolves continuously to reflect the best produce available.
With three Michelin stars, Saison has earned a place among the world’s elite dining establishments. It has also been featured on The World’s 50 Best Restaurants list and praised for its exceptional wine program. Lee’s dedication to excellence makes Saison a standard bearer for modern American fine dining, combining both high culinary technique with a deep knowledge of local nature and the ingredients found there.
Recipes and dishes
Lee is celebrated for his innovative, ingredient-focused cuisine at Saison, where his best-known dishes showcase his mastery of wood-fire cooking and locally-sourced seasonal ingredients. Among his most iconic creations are perfectly aged and grilled meats like wagyu beef and locally sourced fish, all cooked over an open flame to enhance the natural flavors. Another standout is his seasonal vegetable dishes, where he transforms simple ingredients like root vegetables or wild mushrooms into elevated, complex dishes through precise techniques and creative pairings.
One of his signature dishes, ember-roasted black cod, reflects his deep respect for flavour purity. The fish, cooked directly over embers, takes on a delicate smokiness while maintaining its moist, velvety texture, and is served with foraged herbs or broths that add freshness and depth. Similarly, his focus on sustainability is evident in dishes like dry-aged duck or sea urchin, all sourced from local micro-producers who operate with the utmost care and love for the land and sea.
