Edward Lee (born July 2, 1972), Korean name Lee Kyun (Korean: 이균), [1] is an American celebrity chef, author and restaurateur. He has made numerous television appearances on shows including The Mind of a Chef, Iron Chef America, Top Chef, and Culinary Class Wars.

Edward Lee is the author of Bourbon Land, Smoke & Pickles and Buttermilk Graffiti; chef/owner of 610 Magnolia in Louisville, Kentucky; and culinary director of Succotash in National Harbor, Maryland, and Penn Quarter, Washington, DC.

One part Southern soul, one part Asian spice, and one part New York attitude, Chef Edward Lee is a Korean-American who grew up in Brooklyn, trained in NYC kitchens, and has spent the better...

Nov 2, 2024 · Korean American chef Edward Lee's claim to fame had as much to do with his story as his delicious dishes: a native New Yorker travels to Louisville, Ky., and upon first bites, instantly falls...

A competitor on season nine of Top Chef in Texas, Chef Edward Lee is the Chef/Owner of 610 Magnolia and Whiskey Dry in Louisville, KY and Khora in Cincinnati, and the Culinary Director for...

Best known for his appearances on Top Chef and Mind of a Chef, as well as his James Beard Award nominations, Lee now serves up eclectic, elegant dishes at his three restaurants, all of...

When Edward Lee set out to renovate his home kitchen, he never intended to cook in it himself: The lauded Louisville, KY–based chef gave up his former house to use as the headquarters for his...

Nov 2, 2024 · Korean American chef Edward Lee's claim to fame had as much to do with his story as his delicious dishes: a native New Yorker travels to Louisville, Ky., and upon first bites, instantly falls in love with collard greens and fried chicken.

Chef Edward Lee is the chef/owner of 610 Magnolia, The Wine Studio & MilkWood in Louisville, KY and the culinary director for Succotash in Maryland. He has received multiple finalist nominations for the James Beard Foundation Awards Best Chef: Southeast.

Apr 21, 2023 · WASHINGTON (AP) — Chef Edward Lee says food, at its best, tells a story. And the story he wants told with the meal he’s whipping up for next week’s White House state dinner is of the deep...