Why He's Amazing: Because his globally accented dishes (taking cues from Italy to Japan) are both soul satisfying and—thanks in part to his food science background— masterfully cooked.
Culinary School: The Culinary Institute of America (Hyde Park, NY)
Background: Dovetail, Oceana (New York City)
Quintessential Dish: Roasted maitake mushroom with pickled honshimeji, cremini and cauliflower puree
Favorite Book: On Food and Cooking: The Science and Lore of the Kitchen, by Harold McGee
His Cooking Style: "I really like working with single- or two-ingredient dishes, and try to get the most possible flavor out of each ingredient," says Lee. "For instance, the maitake mushroom dish is three different mushrooms prepared in three different ways."
Secret Indulgence: "Potato chips, Triscuits, Goldfish crackers…I have snacks everywhere."
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