• Bio

    Edward Lee is a Korean-American chef who grew up in Brooklyn, trained in NYC kitchens, and has spent the better part of a decade honing his vision at 610 Magnolia restaurant in Louisville, KY.

    Lee’s culinary style draws inspiration from his Asian heritage, his New York training, and his embrace of the American South, coupled with the best ingredients from local farms. Lee’s innovative cuisine has twice earned him a finalist nomination for the James Beard Foundation Awards Best Chef: Southeast in 2011, 2012 and 2013. He has been featured in Esquire, Bon Appétit, GQ, Gourmet among many other publications; reigned victorious on Food Network’s “Iron Chef America,” was a favorite on “Top Chef: Texas, Season 9”; and has appeared on Cooking Channel’s “Foodography,” CBS “Early Show” and NBC “The Today Show.” Lee also has published articles in Gastronomica, Food & Wine, Organic Gardening, Local Palette and more.  His first book, Smoke & Pickles: Recipes and Stories from a New Southern Kitchen, was published by Artisan Books in May 2013.