Edward Lee

Edward Lee is a Korean American chef, author, and restaurateur recognized for his contributions to contemporary American cuisine. Lee studied literature at New York University before beginning his culinary career in New York City, where he developed expertise in classic French and American cooking techniques. He later relocated to Louisville, Kentucky, joining 610 Magnolia and eventually becoming its chef and owner.

Lee's culinary approach blends the flavors and traditions of his Korean heritage with Southern ingredients such as sorghum, ham, and bourbon. His cuisine is often cited as an example of New Southern cooking, reflecting immigrant influences within the broader landscape of American food. Lee serves as chef and owner of 610 Magnolia in Louisville and culinary director of Succotash in National Harbor and Penn Quarter, Washington, D.C. 610 Magnolia has been recognized by Food & Wine Magazine as one of the country's most important restaurants, while Succotash has received a Bib Gourmand from The Michelin Guide DC. Lee also opened Shia in Washington, D.C., a fine dining restaurant focused on Korean American fusion cuisine.

As an author, Lee has published three cookbooks: "Smoke & Pickles," "Bourbon Land," and "Buttermilk Graffiti." "Buttermilk Graffiti" received a James Beard Award for its exploration of immigrant food cultures across the United States. "Bourbon Land: A Spirited Love Letter to My Old Kentucky Whiskey" examines bourbon through recipes, essays, history, and distillery profiles. Lee has appeared on television programs including "The Mind of a Chef," "Iron Chef America," "Top Chef," "MasterChef," and "Culinary Class Wars." He was nominated for a daytime Emmy for hosting "The Mind of a Chef" on PBS and was a runner-up on Netflix's "Culinary Class Wars."

Beyond his culinary work, Lee is known for his advocacy and humanitarian efforts. He launched The LEE (Let's Empower Employment) Initiative to promote diversity and equality in the restaurant industry and founded the McAtee Community Kitchen, a culinary internship program for young adults from diverse backgrounds. The LEE Initiative has distributed millions of meals, invested in small farms, and provided grants to Black-owned food businesses. The organization received the James Beard Humanitarian Award. Lee was selected as guest chef at a White House state dinner during a visit by the South Korean president, where he created a menu highlighting both Korean and American culinary elements. He was also honored with the Stepping Stone Award by the Corea Image Communication Institute for his efforts in promoting Korean culture. Lee continues to influence American cuisine and advocate for community empowerment within the food industry.