Corey Lee

Chef
Corey Lee

San Francisco

About Corey Lee

Chef Corey Lee is from Seoul, Korea. He is an author and the chef/owner of Benu, In Situ, and Monsieur Benjamin. His career has spanned over 20 years of working at some of the most acclaimed restaurants in the world, including a tenure as head chef at The French Laundry where his work was recognized with a James Beard Award. His restaurant Benu receive three Michelin stars, four stars from the San Francisco Chronicle, and the AAA Five Diamond Award.

My Venues

  • Benu
    22 Hawthorne St
    San Francisco, CA
  • In Situ
    SFMOMA
    San Francisco, CA

Accolades

  • Best Chef: Pacific
    James Beard Foundation
  • Three Stars (Benu)
    Michelin Guide
  • Four Stars
    San Francisco Chronicle
  • Best New Chefs
    Food & Wine
  • Nominee for Best Chef: West
    James Beard Foundation
  • ChefsFeed Winner
    One of the Best Things to Eat in SF

Where I Go Out

Behind the Scenes

i believe in the
"i believe in the transformative power of food but words like singular, story, philosophy, etc. are now so commonplace in restaurant parlance. speaking as a selfish diner, i hope we can bring the focus back to flavor more. bbq quail from brent wolfe.😋"
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rice course inspired by #佛跳墙
"rice course inspired by #佛跳墙 24 head kippin abalone wild bamboo fungi with celtuce dungeness crab male fish maw from pakistan shiitake wrapped in bean curd sharks’ fin (our faux) hokkaido sea cucumber chicken wing with dried scallop taro root carving jinhua ham"
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firm and chewy noodles made
"firm and chewy noodles made from soy milk. served with velveted fish and a fragrant broth made from soy milk. noodles are steamed similar to cheungfan method, then dried and rehydrated. so many variations of noodles across asia with a huge range in texture- from soft and silky to springy and toothsome- achieved through different flours, starches, alkalinity, pulling, extruding, etc., but i can’t think of one that is served al dente. when you think about it, achieving a firm texture just by undercooking dough so that the center is still raw and dry does seem a bit odd, or as my mom likes to say, “소화 안돼!”(indigestible!)"
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beautiful xl moon snails
"beautiful xl moon snails"
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dry ginkgo nuts and mill them
"dry ginkgo nuts and mill them into a fine flour to make these thin ginkgo crêpes. when you griddle them like a tortilla, they’re so fragrant and chewy just like those in that short window in autumn when ginkgo nuts are green and fleshy. eat them warm with all kinds of spreads and fillings. right now we’re serving them with charcoal-grilled eel, sansho and rose. i think somewhere i have a deep-seated desire to take every scorned ingredient i grew up with and make something incredibly delicious out of them. this is my attempt with ginkgo nuts. 🙂"
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these giant beauties are the
"these giant beauties are the best oranges/mandarins i’ve tasted stateside and they’re grown right here in sf! #한라봉"
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At My Venues