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. He has been featured in Esquire, Bon Appétit, GQ, Gourmet; won on Food Network’s“Iron Chef America,” “Top Chef: Texas, Season 9”; and has appeared on Cooking Channel’s “Foodography,” and many more appearances. Most recently, he was nominated for a daytime Emmy for his role as host of the Emmy-winning series, Mind of Chef on PBS.
Chef Lee has published articles in Gastronomica, Esquire, Local Palate and many other journals. Lee’s self-authored best-selling cookbook, Smoke & Pickles, (Artisan Books, May 2013) chronicles his unconventional journey from the kitchens of Brooklyn to becoming a lauded Southern chef.
When he’s not in the kitchen, Lee spends the rest of his time on his numerous collaborations. His latest project is consulting on product development for one of his favorite condiments: Chung Jung One’s Gochujang Korean Chili Sauce, the next generation of the traditional fermented hot chili paste, now making its way into America’s home kitchens. His signature blend with Jefferson’s Reserve called Chef’s Collaboration Blend is a luxury small batch bourbon he developed with Master Blender Trey Zoeller.