Corey Lee
He's an American chef, though not exactly a burger and fries sort of guy
Corey Lee
Corey Lee was born in South Korea, trained in French gastronomy, and spent a fair portion of his career in Europe. So why does he describe himself as an American chef? Because Lee's cooking captures the spirit of the great melting pot. Taking an Asian flavour profile, haute-cuisine discipline and distinctly North American levels ambition and open-mindedness, Lee is rightfully regarded as one of the USA's brightest culinary stars.

Raised in and New York, Lee started out as a teenage waiter at Manhattan's Blue Ribbon Sushi, before moving on to chop parsley in the restaurant's kitchen. A trip to France and Britain followed, with placements at La Tante Claire with Pierre Kaufman and the Oak Room with Marco Pierre White.

Returning to the US, Lee landed a job at Thomas Keller's French Laundry restaurant in California, assuming the position of chef de cuisine and receiving a Rising Star Chef award from the James Beard Foundation.

Accolades followed Lee in 2010, when he went on to open his restaurant, Benu, in San Francisco, winning a Five Diamond Award from the AAA, a place on the New York Times' list of 10 Restaurants Worth a Plane Ride, as well as three Michelin stars. Discover more about his life, career and cookery in his debut cook book, Benu.
Browse through the exquisite dishes that earned Benu its Michelin stars
Benu Dishes
From Californian ranches to South Korean Islands, take a look at the landscape that influenced Corey Lee's cooking
Corey talks about the ideas behind Benu
Corey Lee prepares his signature Torchon of Monkfish Liver
Watch Corey Lee in discussion with Roy Choi
Watch Corey Lee and his brigade prepare their tasting menu at Benu

22 Hawthorne Street
San Francisco CA 94105

Phone: +415 685 4860

The debut book from the celebrated, James Beard Award-winning Corey Lee, chef/patron of San Francisco's three Michelin starred Benu and pioneer of modern Asian food.