Early Life and Passion for Cooking
Edward Lee was born in 1972 in Seoul, South Korea, and moved to the United States with his family at the age of one. Growing up in Brooklyn, New York, he spent a lot of time in the kitchen cooking with his grandmother. By the age of ten, he began developing a love for cooking, and at sixteen, he started working in his first restaurant.
His college years were spent studying English Literature at New York University, where he briefly worked at a publishing house. However, realizing it wasn’t his calling, he left that job and at the age of 22 began his professional cooking career at Chez Es Saada.
A Turning Point in His Culinary Career
Edward Lee’s commitment to his culinary journey intensified after receiving a wake-up call from a kitchen chef during a period of careless living. He cut his long hair and started arriving at work an hour early, marking a significant shift in his career.
Exploring Korean Cuisine
Having grown up in a traditional Korean household, Edward’s early meals were steeped in Korean flavors. However, his experiences in French kitchens during his youth broadened his culinary repertoire. Later, he rediscovered Korean cooking and began to explore the influences of Japanese, Chinese, and Southeast Asian cuisines, especially after moving to Kentucky, where he found new inspiration.
Challenges on Iron Chef
Edward Lee gained significant recognition after competing on Iron Chef America. He participated in the show twice, winning in 2011 and 2014. In 2014, he showcased dishes that utilized Korean ingredients, garnering acclaim from the judges and winning the title.
Moving to Kentucky and 610 Magnolia
Edward’s move to Kentucky was dramatic. Following the tragic events of 9/11, which claimed many of his regular customers, he was deeply affected and closed his restaurant. He embarked on a journey across Europe and the U.S., eventually helping out at 610 Magnolia, located in Louisville, Kentucky, for a week. The beloved local restaurant faced closure due to the owner’s retirement, and Edward’s culinary skills caught the owner’s attention.
610 Magnolia is renowned for its modern take on Southern cuisine. Some of its signature dishes include:
- Pork Belly with Cornbread and Pickled Peppers
- Braised Short Ribs with Black Garlic and Collard Greens
- Chilled Pea Soup with Mint and Crème Fraîche
Despite initially declining the offer to take over, Edward found himself reflecting on the unique atmosphere of Kentucky and decided to embrace the challenge. Although he faced difficulties adapting to Southern cuisine, he learned and reinterpreted traditional dishes, restoring the restaurant’s reputation.
Challenges and Creativity on ‘Culinary class war’
Edward Lee participated in the documentary series “Black and White Chef,” a culinary competition designed to promote understanding and collaboration among chefs of different races. Initially hesitant about joining, he ultimately decided to participate in order to explore his true identity as both an American and a Korean. Throughout the competition, he showcased a variety of dishes, including fermented kimchi pork belly salad, flatfish seaweed soup, and spicy gochujang butter steak, frequently highlighting Korean ingredients and flavors.
Although Edward didn’t present his signature dishes, his creative approach and willingness to step outside his comfort zone garnered widespread praise. In the finale, he presented a dessert inspired by Korean tteokbokki, further demonstrating his inventive spirit.
Edward’s journey included a notable progression in his Korean language skills, reflecting his deepening connection to his heritage. He concluded the finale with a heartfelt letter in Korean, emphasizing the significance of his journey of self-discovery and the special experiences he gained while working alongside other chefs.
A Respected Chef in America
Edward Lee is recognized as one of the most esteemed chefs in the United States. His restaurants consistently receive high marks from various media outlets, including the Michelin Guide, and he is celebrated as a leader in modern American cuisine. His dishes combine local ingredients with the essence of traditional Korean flavors.
Social Initiatives and Leadership
Beyond his culinary achievements, Edward Lee is actively involved in social causes. He founded The LEE Initiative, which supports women workers and enhances their leadership roles in the industry. During the pandemic, he organized food distribution efforts to assist restaurant workers.
Published Works and Media Appearances
His culinary philosophy is reflected in several published works, including Smoke & Pickles, Buttermilk Graffiti, and Bourbon Country, which encapsulate his culinary journey and cultural background. He has also appeared on various television programs, showcasing his culinary skills and gaining a wider audience.
Conclusion
Edward Lee’s journey from Korea to Kentucky highlights his passion for cooking and commitment to cultural exploration. His story and culinary artistry inspire many, and the culinary world eagerly awaits his future creations.
