Benu, in San Francisco, is a three-Michelin-star restaurant, helmed by acclaimed chef Corey Lee. Opened in 2010, Benu has become renowned for innovative fine dining, with a menu that blends modern American cuisine with East Asian influences. Lee, who is celebrated for his culinary precision and boundary-pushing cuisine, has made Benu one of the premier dining destinations in the US.

The Heart of Benu

The atmosphere at Benu reflects the minimalist yet refined character of Lee’s cuisine. Housed in a historic building in the city’s SoMa district, the interior design features clean lines, muted tones, and natural materials like stone and wood. The dining room's understated elegance draws the guests’ focus to the food, with a calm, meditative ambiance that complements the precision of Lee’s dishes. The space is designed to offer a tranquil, almost contemplative dining experience, where guests can immerse themselves in the artistry of the meal without distraction. The open kitchen puts this culinary artistry on display, uniting the chefs and the guests in the dining experience.

Lee's culinary journey began with extensive training under some of the US’s most renowned chefs, including Daniel Boulud and Thomas Keller. Born in South Korea and raised in the US, Lee developed a passion for cooking at home before pursuing a career in the culinary arts and going on to develop his skills at Daniel and The French Laundry.

Lee departed The French Laundry to open Benu in 2010 and hasn’t looked back. His Korean heritage is deeply present in his cuisine, blending Asian ingredients and techniques with classical French. His approach is precise and balanced; every ingredient and technique is carefully considered to create a harmonious, sublime dining experience.

Many of Benu's dishes have become iconic, including the Thousand-Year-Old Quail Egg, a twist on the traditional Chinese delicacy, served with potage and ginger. The foie gras xiao long bao is also legendary, with rich foie gras encased in a delicate dumpling, merging French and Chinese culinary traditions. Other beloved dishes include the sea cucumber with crab, showcasing unique textures, and the kimchi-cured pork belly, with a nod to bold Korean flavors. Each plate at Benu reflects meticulous craftsmanship and innovation, making it a dining destination for culinary artistry.

Benu has won many accolades and awards, over the years with its first Michelin star arriving in its first year of operation. A third star was won in 2014 and has been retained ever since. Benu has also featured on The World's 50 Best Restaurants list, while Lee himself received the James Beard Award for Best Chef: West. However, Lee does not rest on his laurels and continues to push the boundaries of modern fine dining, making Benu a beacon of innovation.

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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