THROUGH THE PRISM

Edward Lee’s story is one of resilience, creativity and cultural connection. From his Brooklyn roots to his years spent quietly developing in Louisville to Culinary Class Wars fame, his career reflects the twists and turns of life, shaping a chef who sees the world through food’s infinite possibilities

By Fontaine Cheng

Edward Lee’s career defies easy categorisation. A champion on Iron Chef America, a guest chef at White House state dinners and a star of Netflix’s Culinary Class Wars, he’s built a career that spans a variety of roles. As chef-owner of 610 Magnolia and Nami Modern Korean Steakhouse in Louisville, Kentucky, and, most recently, Shia, a non-profit fine-dining restaurant in Washington DC, Lee merges culinary innovation with cultural storytelling. He’s a James Beard Award-winning author, with books—Smoke & Pickles, Buttermilk Graffiti and Bourbon Land—that explore the connections between food, identity and heritage, underscoring his dual talents as a chef and storyteller. Lee was born and raised in Brooklyn to Korean immigrant parents, and had a childhood steeped in the traditions of a homeland he had never seen. “My parents moved…

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Tatler Hong Kong (Digital) - 1 Issue, March 2025

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