Edward Lee

Chef
Edward Lee

Louisville

About Edward Lee

Chef Lee was the culinary host of Season 3 of Mind of a Chef and is currently a guest judge on MasterChef.

Where I Go Out

At My Venues

Duck confit mandu and gyeran jjim
$, Happy Hour, Full Bar, Outdoor Seating, Reservations, Southern / Soul, National Harbor
"Thanks to my brother @chefedwardlee for cooking me these delicious duck confit mandu and gyeran jjim tonight. Really cool to see the transformation of the Mr. Lee’s pop up upstairs @succotashrestaurant."
Deviled Beef Tartare
$$, Reservations, American, Modern, Old Louisville
"Some of our favorite moments from an incredible night of food, beverage and true southern hospitality at 610 Magnolia! Thank you @chefedwardlee and team for our best meal in town. It was one for the record books! #610magnolia #southerncharm #southernhospitality #smokeandpickles #bourbon #deviledeggs"
Green curry boudin, Johnny Cake with kimchi slaw and crispy okra chips
$$, Reservations, American, Full Bar, Downtown
"New Year means New Menu. Green Curry Boudin, Johnny Cake with Kimchi Slaw and Crispy Okra Chips. Recipe inspired by @butcherlarder when we collaborated in Nola for #BoudinBourbonBeer The Boudin is stuffed, fermented and smoked which is how I feel after the holidays so here is a little of me wishing you a Happy New Year! @milkwoodlouky"
At my venues
Butternut squash soup with bourbon brown butter, pumpkin seed oil, tumeric and duck confit
$, Happy Hour, Full Bar, Outdoor Seating, Reservations, Southern / Soul, National Harbor
"Butternut Squash Soup with Bourbon Brown Butter, Pumpkinseed Oil and a touch of Tumeric, garnished with Duck Confit, Duck Cracklin, Dried Fig and Raw Shiitake. I love the earthy colors of fall when ingredients reflect the monochromatic shades in nature. Instead of making colors pop, I try to let them blend together so ingredients almost become indistinguishable from one another. This is fall to me. #succotashrestaurant"
At my venues