From perfectly cooked rice to his wife’s kimchi jjigae, chef Corey Lee keeps his answers grounded in comfort, care, and conviction. In this candid chat, the San Ho Won chef reflects on what fine dining really means, the values that guide his cooking, and the meals he returns to again and again.
I’m lucky to have eaten at so many wonderful places around the world, but there are two restaurants, both in Italy, that I have always wanted to visit but never had the chance: Niko Romito’s Reale and Enrico Crippa’s Piazza Duomo.
Artisanship at every step, sourcing exceptional ingredients, preparing them with meticulously honed techniques, and serving guests with attention and genuine care.
The same as my deserted island meal, perfectly cooked rice, my wife’s kimchi jjigae and lots of banchan.
The Chef
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.
