Corey Lee is an internationally acclaimed, award-winning chef, known for his fusion cuisine that blends Asian culinary traditions with modern techniques. As the chef and owner of Benu restaurant in San Francisco, Lee has earned three Michelin stars, making Benu one of the most prestigious restaurants in the United States. His cuisine, reflecting his Korean roots and global career influences, is celebrated for its creativity, elegance, and meticulous attention to detail.
The Biography
Corey Lee was born in 1977, in Seoul, South Korea. From a young age, he showed a strong passion for cooking, inspired by the flavors and traditions of his culture. After moving to the United States, Lee began his professional training by working in some of the country's most renowned restaurants. He honed his culinary skills at Thomas Keller's The French Laundry, where he worked for nearly a decade and served as Head Chef.
In 2010, Corey Lee opened Benu in San Francisco with the aim of creating a unique culinary experience that combined his Asian roots with modern culinary innovation. The restaurant quickly gained recognition, earning its first Michelin star in 2011, the second in 2012, and finally the third in 2014. Benu's cuisine is characterized by meticulous attention to detail, artistic presentation, and the use of the highest quality ingredients.
Corey Lee's culinary philosophy is based on the fusion of flavors and techniques, creating dishes that bridge East and West. Some of his most celebrated creations include the smoked eel mille-feuille and the turtle soup dumpling, reflecting his ability to reinvent traditional dishes with a contemporary twist. Lee is known for his focus on seasonality and sustainability, working closely with local producers to ensure the freshness and quality of ingredients.
Throughout his career, Corey Lee has received numerous awards and accolades. In addition to the three Michelin stars, he has been named Best Chef: West by the James Beard Foundation and received the American Express Icon Award from Asia’s 50 Best Restaurants. He is also the author of the cookbook "Benu," which offers an in-depth look at the restaurant's culinary philosophy and techniques.
