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Chef Edward Lee is the chef/owner of 610 Magnolia, The Wine Studio & MilkWood in Louisville, KY and the culinary director for Succotash in Maryland.  He has received multiple finalist nominations for the James Beard Foundation Awards Best Chef: Southeast. He has been featured in Esquire, Bon Appétit, GQ, Gourmet; won on Food Network’s“Iron Chef America,” “Top Chef: Texas, Season 9”; and has appeared on Cooking Channel’s “Foodography,” and many more appearances.  Most recently, he was nominated for a daytime Emmy for his role as host of the Emmy-winning series, Mind of Chef on PBS.

Chef Lee has published articles in Gastronomica, Esquire, Local Palate and many other journals. Lee’s self-authored best-selling cookbook, Smoke & Pickles, (Artisan Books, May 2013) chronicles his unconventional journey from the kitchens of Brooklyn to becoming a lauded Southern chef.

His signature blend with Jefferson’s Reserve called Chef’s Collaboration Blend is a luxury small batch bourbon he developed with Master Blender Trey Zoeller.

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