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Corey Lee

Corey Lee is a renowned chef and culinary figure known for his inventive approach to fine dining. Born in South Korea and raised in the US, Lee has worked under legendary chefs like Marco Pierre White, Guy Savoy, and Thomas Keller. In 2010, he opened Benu in San Francisco, a restaurant that blends American, Asian, and French culinary traditions. Benu became the first San Francisco restaurant to be awarded three Michelin stars. Known for his precision and creativity, Lee creates dishes that blend cultural influences and innovative techniques, while pushing the boundaries of fine dining and modernizing Asian cuisine.
Corey Lee
Chef
Corey Lee

The Chef

Born in Seoul, South Korea, in 1977, Lee moved to the US with his family when he was five. Growing up as an immigrant, his mother’s cooking became an important link to his Korean heritage and cooking became a passion. At 17, a chance summer job inspired him to pursue a career in the culinary arts.

Lee's career path is distinguished by his work with some of the world's most celebrated chefs like Pierre Koffmann, Marco Pierre White, Guy Savoy, and Alain Senderens. In 2001, Lee began an eight-year stint with Thomas Keller at The French Laundry, where he developed his signature attention to detail and creativity.

In 2010, Lee left The French Laundry to open Benu in San Francisco, the first restaurant in the city to earn three Michelin stars, for its innovative blend of Asian, American, and French culinary influences. Lee is known for his considered and precise approach to food, creating dishes that push boundaries while paying homage to his heritage.

Restaurants

Benu, which opened in 2010, remains a touchstone for fine dining. It offers a refined experience featuring a meticulously crafted tasting menu that blends East Asian flavors with contemporary techniques. Signature dishes like Thousand-Year-Old Quail Egg and foie gras xiao long bao exemplify its inventive cuisine. The minimalist, serene atmosphere enhances the focus on the artistry of the food.

San Ho Won, also in San Francisco, presents a modern take on classic Korean barbecue. The menu highlights premium meats, including charcoal-grilled galbi and pork belly, alongside flavorful banchan and house-made kimchi. The vibrant, casual atmosphere is ideal for communal dining with a contemporary edge.

Lee continues to push culinary boundaries, blending global influences with a deep respect for tradition. His work not only redefines fine dining but also creates experiences that celebrate cuisine’s artistry and cultural diversity. Together, his restaurants cement his reputation as one of the most creative and visionary chefs of his generation.

Recipes and dishes

Lee is renowned for his innovative dishes that blend diverse culinary traditions with meticulous technique. One of his signature creations is the Thousand-Year-Old Quail Egg, inspired by the traditional Chinese delicacy. Lee's interpretation involves curing quail eggs in a brine of salt, lye, and pu-erh tea leaves, resulting in a unique flavor profile that pays homage to the original while showcasing his creative flair.

Another notable dish is his Chocolate with Candied Seeds, which exemplifies his attention to texture and flavor balance. This dessert features dark chocolate complemented by candied amaranth, sesame, flax, poppy, and chia seeds, offering a harmonious blend of sweetness and crunch.

In 2015, Lee authored the cookbook Benu, which provides an in-depth look into his culinary philosophy and the recipes that have defined his career. The book includes detailed essays and is complemented by forewords from esteemed chefs Thomas Keller and David Chang, offering readers insight into the inspirations behind his innovative dishes.

Lee is well-known through his many media appearances. He has been featured on programs such as Charlie Rose and has participated in culinary documentaries produced by Korean broadcasters KBS, Olive TV, Arirang, and TV Chosun. Additionally, he has presented at international culinary events, including Madrid Fusion and the Melbourne Food and Wine Festival, and delivered guest lectures at institutions like Harvard University and UCSF, further solidifying his role as a thought leader in the culinary world.

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Restaurants

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