Edward Lee’s early experiences in the kitchen began around the age of 10 or 11, when he often cooked alongside his grandmother. These formative years helped nurture his love for cooking and gave him a deep appreciation for food.

By the age of 16, he had already taken a step into the professional world by earning his first paycheck working in a restaurant kitchen. This early exposure to both home cooking and the professional culinary environment laid the foundation for his future career as a renowned chef.

From a young age, Chef Edward Lee was passionate about both food and literature. As a teenager, he initially aspired to become a writer after college, but soon realized that the solitary life of writing wasn’t for him. In his early 20s, craving the high energy, nightlife, and excitement of restaurants, he shifted his focus. After several experience in restaurants, he starts his first own restaurant 'Clay'

In 9/11 attack he lost his friend and restaurant. After losing his restaurant and a close friend in the 9/11 attacks, Chef Edward Lee’s life took a drastic turn. His girlfriend moved to Italy, and he decided to take a break out of NYC.

By the invitation of the former owner of 610 Magnolia, he ended up in Louisville during the Kentucky Derby and fell in love with the city after cooking at a small restaurant. Within a year, he moved there and took over 610 Magnolia. The time he spent in Louisville, away from media scrutiny, was essential for his growth as a chef, allowing him to find his voice. Lee advises young chefs not to focus solely on cooking but to explore life outside of the kitchen to avoid burnout and bring soul to their food.

Edward Lee starts his second chapter of life in Kentucky Louisville as head chef and partner at '610 Magnolia'. The restaurant takes modern approach to the Southern Table.

Edward Lee's culinary philosophy is highlighted in a 14-page feature in the American culinary magazine Gourmet. This in-depth article explores his approach to cooking, his influences, and the creative processes that define his unique style, showcasing his contributions to the culinary landscape.

Edward Lee married Diana Dacoltze, who is a manager at Yum Brands. Their union reflects a partnership that blends culinary passion with a strong business background.

Edward Lee won Iron Chef America on Food Network, which significantly boosted his national recognition. His victory showcased his culinary skills and creativity, further establishing him as a prominent figure in the culinary world.

Edward Lee was nominated multiple times for the James Beard Foundation's Best Chef award from 2011 to 2014, reflecting his consistent excellence and influence in the culinary world during those years.

Edward Lee competed on season 9 of Top Chef, where he finished in fifth place. During the competition, he showcased his culinary creativity and skills, earning recognition for his innovative dishes and distinctive fusion of Korean and Southern cuisine. His time on the show helped solidify his reputation as a talented and versatile chef.

Edward Lee published Smoke and Pickles, a book that garnered significant acclaim from food critics. The book showcases his unique culinary style, blending Southern and Korean flavors, and features personal stories and recipes that reflect his journey as a chef. Critics praised it for its creativity and depth, highlighting Lee's ability to connect food with culture and identity.

Edward Lee was a featured chef on The Mind of a Chef, where he shared insights into his culinary philosophy, techniques, and inspirations. The series explored the creative processes of various chefs, and Lee's segment highlighted his unique approach to blending Korean and Southern cuisines, as well as his commitment to storytelling through food.

Edward Lee partnered with YouthBuild to establish a culinary training program aimed at underserved youth in Louisville. This initiative focuses on providing valuable culinary skills and job training, empowering participants to pursue careers in the restaurant industry and fostering a sense of community and opportunity for those who may otherwise face barriers to success.

In Gordon Ramsay's Culinary Genius, Edward Lee served as a guest judge and mentor. During his appearance on the show, he guided and critiqued contestants as they competed in a fast-paced cooking challenge. Lee offered expert advice, shared culinary tips, and provided feedback on the dishes created by the competitors. His role involved evaluating the creativity, technique, and execution of the dishes, while helping contestants refine their skills under the pressure of the competition. Lee's insights as a chef brought a unique perspective to the show, highlighting his expertise in both traditional and modern cuisine.

The LEE Initiative, which stands for "Let’s Empower Employment," is an organization dedicated to promoting diversity, equity, sustainability, and compassion in the restaurant industry through a variety of impactful programs. This foundation highlights Edward Lee’s role not only as a renowned chef but also as a committed social activist.

Mission Statement:

- Identifying Gaps: When we recognize a need for more diversity, equity, sustainability, and compassion in the restaurant industry, we commit to finding innovative and impactful solutions.

- Building for the Future: We develop programs that truly make a difference in the lives of the next generation of restaurant industry professionals.

- Engaging Communities: We support our community and inspire others to take action and get involved.

Edward Lee writes Buttermilk Graffiti which elaborates chef's journey to discover America's new melting-pot cuisine. Lee explores how immigrant food traditions evolve over generations into a uniquely American cuisine, which he argues makes the U.S. one of the most exciting places to eat. Lee wins James Beard Foundation with this book.

Edward Lee co-received the Muhammad Ali Humanitarian Award, an honor that recognizes individuals who demonstrate a commitment to social justice, philanthropy, and making a positive impact on their communities. Known not only for his culinary talent but also for his work in promoting diversity, equity, and sustainability in the restaurant industry, Lee's contributions extend beyond the kitchen. His efforts, particularly through the LEE Initiative, have helped uplift underrepresented voices in the culinary world, and this award highlights his dedication to using his platform for social change and community betterment.

Chef Edward Lee will prepare the meal for a White House state dinner hosted by President Joe Biden in honor of South Korean President Yoon Suk Yeol. Lee, known for blending Korean and Southern U.S. cuisines, aims to highlight the strong ties between the U.S. and South Korea through his dishes. He collaborated with First Lady Jill Biden and the White House kitchen team to create a menu that merges iconic American foods with Korean flavors. Lee, a James Beard Award-winning chef, has built his career around fusing his Korean heritage with American culinary traditions, and this dinner represents a prestigious moment in his journey.

Edward Lee was awarded the James Beard Foundation's Humanitarian of the Year for his work with The LEE Initiative, an organization he co-founded to promote diversity, equity, and sustainability in the restaurant industry. Through various impactful programs, The LEE Initiative has supported restaurant workers, provided relief during the COVID-19 pandemic, and championed inclusion in the culinary world. This prestigious award recognizes Lee's commitment to social justice and his efforts to create lasting change by empowering underrepresented communities and fostering a more compassionate industry.

He ended the show as a grand finalist, and though he didn't win the final round, he certainly captured viewers' hearts with his humility and creativity. This competition was more than just a culinary battle for him—it was a journey of self-discovery as a Korean American, blending his heritage into fusion cuisine that reflected his own identity.

Edward Lee appeared on the Korean TV show ‘You Quiz on the Block’, where he shared insights about his culinary journey and experiences as a Korean American chef. The show, known for its engaging interviews and exploration of guests' personal stories, provided Lee with a platform to connect with viewers and discuss his passion for food and culture.