Chef Lee Wolen is one of America’s most celebrated culinary talents, helming five distinguished restaurants including the Michelin-starred Boka in Chicago. Born and raised in Cleveland, Wolen began his culinary journey in high school when he discovered his passion for the kitchen, attending a vocational culinary program before launching a remarkable career that would take him from Chicago to Europe and to some of New York’s most prestigious kitchens.
“I always wanted the simple life, and I chose the complete opposite,” Wolen says. “I thought I'd be a chef in a smaller market, and I would fish a lot.”
Wolen’s formative years included pivotal roles as sous chef at Chicago’s innovative Moto and Butter, followed by transformative experiences in Europe at England’s Le Manoir aux Quat’Saisons and Spain’s legendary El Bulli. His career reached new heights during three years as sous chef at New York’s Eleven Madison Park, where he helped the restaurant earn The New York Times’ coveted four stars, multiple Michelin stars, and a top-10 ranking in San Pellegrino’s World’s 50 Best Restaurants.
Returning to his Midwest roots in 2012, Wolen joined The Peninsula Chicago’s Lobby as chef de cuisine, earning the restaurant five stars from Time Out Chicago and a Michelin star. In 2014, he became executive chef and partner at Boka, where his hyper-seasonal American cuisine has maintained the restaurant’s Michelin star recognition from 2013 to the present. His extraordinary talent earned him Chef of the Year honors from both the Chicago Tribune and Eater Chicago, five consecutive James Beard Award nominations for Best Chef: Great Lakes (2016–2020), and recognition as one of Plate magazine’s “30 Chefs to Watch.”
Beyond Boka, Wolen has expanded his culinary empire with Alla Vita, serving comfortable Italian cuisine in Chicago’s West Loop; GG’s Chicken Shop, affectionately named for his mother, in the city’s Southport Corridor; and Zarella Pizzeria & Taverna, developed with co-chef and friend Chris Pandel. His newest venture, Elliott Aster, debuted at The Vinoy Hotel in St. Petersburg, Florida, in 2025, while an Alla Vita location is slated for Nashville in 2026. Also in 2025, Wolen was named a James Beard Foundation Outstanding Chef semifinalist, further cementing his national recognition.
In 2023, Wolen celebrated his culinary legacy with Boka: The Cookbook, featuring more than 75 meticulously crafted recipes that showcase his inventive approach to seasonal American cuisine. When not in the kitchen, the soft-spoken, blue-eyed husband and father of two enjoys exploring Chicago with his family, pursuing his passion for fishing across the country, and playing basketball—interests that keep him grounded while managing his expanding restaurant portfolio in Chicago and beyond.
