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'''Corey Lee''' (born 1977) is a Korean-American chef and restaurateur based in [[San Francisco]]. In 2014, his flagship restaurant [[Benu]] became the first restaurant in San Francisco to receive three stars from the [[Michelin Guide]], making Lee the first Korean chef to garner that accolade. <ref></ref> In 2019, Benu made its debut on [[The World's 50 Best Restaurants]].<ref></ref> He is also a two-time [[James Beard Foundation Award|James Beard Award]] winner, former ''[[Food & Wine]]'' Best New Chef, and Goodwill Ambassador to Seoul.<ref></ref><ref></ref><ref></ref>
==Early life and career==
Born in [[Seoul]], South Korea, Lee moved to the U.S. with this family in 1982. At age 17, he began his career in restaurants at Blue Ribbon Sushi in New York.<ref></ref> He then went on to work and stage at fine dining institutions such as [[Pied à Terre (restaurant)|Pied à Terre]], [[Marco Pierre White|The Restaurant Marco Pierre White]], [[Alain Senderens|Lucas Carton]], [[Guy Savoy]], [[Daniel (restaurant)|Daniel]], and [[Lespinasse (restaurant)|Lespinasse]]. <ref></ref> In 2001, Lee started what would be his nine-year working relationship with [[Thomas Keller]] at [[The French Laundry]]. During that time, he also spent a year opening [[Per Se (restaurant)|Per Se]] in New York City, returning to The French Laundry as head chef.<ref></ref>
In 2010, Lee opened Benu in San Francisco and within 6 months was included in ''[[The New York Times]]'' list of "10 Restaurants Worth a Plane Ride".<ref></ref> Benu has maintained three stars from the [[Michelin Guide]] since 2014.<ref></ref> It has also won the [[Five Diamond Award|AAA Five Diamond Award]], 5 stars from the [[Forbes Travel Guide]], and a [[James Beard Foundation Award|James Beard Award]] for Best Wine Program.<ref></ref><ref></ref><ref></ref> Benu’s fixed menu incorporates ingredients and techniques from many different cuisines, including Korean and Cantonese.<ref></ref>
==Media and events==
Lee has presented at several international culinary events such as Madrid Fusion, Gastronomika, [[Melbourne Food and Wine Festival]], Global Leaders Forum, and Seoul Gourmet.<ref></ref><ref></ref><ref></ref><ref></ref><ref></ref> He has also given guest lectures at [[Harvard University]] and [[University of California, San Francisco|UCSF]].<ref></ref><ref></ref> His television appearances include [[Charlie Rose (talk show)|Charlie Rose]] and Korean documentaries produced by [[Korean Broadcasting System|KBS]], [[Olive|Olive TV]], [[Arirang TV|Arirang]], and [[TV Chosun]].<ref></ref><ref></ref><ref></ref><ref></ref><ref></ref>
In 2015, he authored ''Benu''–a collection of recipes and essays that explores the restaurant's food, influences, and collaborators–with forewords by [[Thomas Keller]] and [[David Chang]], published by [[Phaidon Press|Phaidon]] and designed by [[Julia Hasting]].<ref></ref>
Lee also acted as food consultant for the film ''[[Coming Home Again]]'', directed by [[Wayne Wang]] and based on ''[[The New Yorker]]'' short story by [[Chang-Rae Lee]].<ref></ref>
==Other projects==
Drawing on his training in traditional French cooking, Lee opened the bistro Monsieur Benjamin in 2014.<ref></ref> In 2016, he opened [[In Situ (restaurant)|In Situ]] inside the [[San Francisco Museum of Modern Art]].<ref></ref> Its website describes it as an exhibition restaurant that “[brings] together a revolving collection of culinary influencers, innovators, and icons to make their contributions accessible for greater public engagement.”<ref></ref> Hailed as “America’s Most Original New Restaurant” by ''[[The New York Times]]'', it earned one Michelin star and won the 2018 James Beard Award for Best Restaurant Design (76 Seats and Over).<ref></ref><ref></ref> In 2020, he announced plans to open his long-awaited Korean restaurant SAN HO WON in the [[Mission District, San Francisco|Mission District]] of San Francisco.<ref></ref>
==Awards and honors==
* 3 Stars, [[Michelin Guide]], Benu<ref></ref>
* 1 star, [[Michelin Guide]], In Situ<ref></ref>
* Rising Star Chef, [[James Beard Foundation Award|James Beard Foundation]], 2006<ref></ref>
* Best Chef: West, [[James Beard Foundation Award|James Beard Foundation]], 2017<ref>[https://www.jamesbeard.org/awards/winners]</ref>
* Outstanding Wine Program, [[James Beard Foundation Award|James Beard Foundation]], 2019<ref>(https://ift.tt/2LDxaa5>
* Food & Wine Magazine Best New Chef, 2012<ref></ref>
* [[Eater (website)|Eater]] 38 Icon (Named one of America's 38 Essential Restaurants for five consecutive times)<ref></ref>
* On the 2019 list of [[The World's 50 Best Restaurants]]<ref>[https://www.theworlds50best.com/The-List-2019/41-50/Benu.html]</ref>
* The 40 Most Important Restaurants of the Decade, ''[[Esquire (magazine)|Esquire]]''<ref></ref>
* The Most Important Restaurants of the Decade, ''[[Food & Wine]]''<ref>[https://www.foodandwine.com/news/most-important-restaurants-of-the-decade]</ref>
* 5 Stars, [[Forbes Travel Guide]]<ref></ref>
* 4 Stars, ''[[San Francisco Chronicle]]''<ref></ref>
* [[Five Diamond Award]], [[American Automobile Association|AAA]]<ref>[https://ift.tt/3qXYjEW Benu: Press]</ref>
==Early life and career==
Born in [[Seoul]], South Korea, Lee moved to the U.S. with this family in 1982. At age 17, he began his career in restaurants at Blue Ribbon Sushi in New York.<ref></ref> He then went on to work and stage at fine dining institutions such as [[Pied à Terre (restaurant)|Pied à Terre]], [[Marco Pierre White|The Restaurant Marco Pierre White]], [[Alain Senderens|Lucas Carton]], [[Guy Savoy]], [[Daniel (restaurant)|Daniel]], and [[Lespinasse (restaurant)|Lespinasse]]. <ref></ref> In 2001, Lee started what would be his nine-year working relationship with [[Thomas Keller]] at [[The French Laundry]]. During that time, he also spent a year opening [[Per Se (restaurant)|Per Se]] in New York City, returning to The French Laundry as head chef.<ref></ref>
In 2010, Lee opened Benu in San Francisco and within 6 months was included in ''[[The New York Times]]'' list of "10 Restaurants Worth a Plane Ride".<ref></ref> Benu has maintained three stars from the [[Michelin Guide]] since 2014.<ref></ref> It has also won the [[Five Diamond Award|AAA Five Diamond Award]], 5 stars from the [[Forbes Travel Guide]], and a [[James Beard Foundation Award|James Beard Award]] for Best Wine Program.<ref></ref><ref></ref><ref></ref> Benu’s fixed menu incorporates ingredients and techniques from many different cuisines, including Korean and Cantonese.<ref></ref>
==Media and events==
Lee has presented at several international culinary events such as Madrid Fusion, Gastronomika, [[Melbourne Food and Wine Festival]], Global Leaders Forum, and Seoul Gourmet.<ref></ref><ref></ref><ref></ref><ref></ref><ref></ref> He has also given guest lectures at [[Harvard University]] and [[University of California, San Francisco|UCSF]].<ref></ref><ref></ref> His television appearances include [[Charlie Rose (talk show)|Charlie Rose]] and Korean documentaries produced by [[Korean Broadcasting System|KBS]], [[Olive|Olive TV]], [[Arirang TV|Arirang]], and [[TV Chosun]].<ref></ref><ref></ref><ref></ref><ref></ref><ref></ref>
In 2015, he authored ''Benu''–a collection of recipes and essays that explores the restaurant's food, influences, and collaborators–with forewords by [[Thomas Keller]] and [[David Chang]], published by [[Phaidon Press|Phaidon]] and designed by [[Julia Hasting]].<ref></ref>
Lee also acted as food consultant for the film ''[[Coming Home Again]]'', directed by [[Wayne Wang]] and based on ''[[The New Yorker]]'' short story by [[Chang-Rae Lee]].<ref></ref>
==Other projects==
Drawing on his training in traditional French cooking, Lee opened the bistro Monsieur Benjamin in 2014.<ref></ref> In 2016, he opened [[In Situ (restaurant)|In Situ]] inside the [[San Francisco Museum of Modern Art]].<ref></ref> Its website describes it as an exhibition restaurant that “[brings] together a revolving collection of culinary influencers, innovators, and icons to make their contributions accessible for greater public engagement.”<ref></ref> Hailed as “America’s Most Original New Restaurant” by ''[[The New York Times]]'', it earned one Michelin star and won the 2018 James Beard Award for Best Restaurant Design (76 Seats and Over).<ref></ref><ref></ref> In 2020, he announced plans to open his long-awaited Korean restaurant SAN HO WON in the [[Mission District, San Francisco|Mission District]] of San Francisco.<ref></ref>
==Awards and honors==
* 3 Stars, [[Michelin Guide]], Benu<ref></ref>
* 1 star, [[Michelin Guide]], In Situ<ref></ref>
* Rising Star Chef, [[James Beard Foundation Award|James Beard Foundation]], 2006<ref></ref>
* Best Chef: West, [[James Beard Foundation Award|James Beard Foundation]], 2017<ref>[https://www.jamesbeard.org/awards/winners]</ref>
* Outstanding Wine Program, [[James Beard Foundation Award|James Beard Foundation]], 2019<ref>(https://ift.tt/2LDxaa5>
* Food & Wine Magazine Best New Chef, 2012<ref></ref>
* [[Eater (website)|Eater]] 38 Icon (Named one of America's 38 Essential Restaurants for five consecutive times)<ref></ref>
* On the 2019 list of [[The World's 50 Best Restaurants]]<ref>[https://www.theworlds50best.com/The-List-2019/41-50/Benu.html]</ref>
* The 40 Most Important Restaurants of the Decade, ''[[Esquire (magazine)|Esquire]]''<ref></ref>
* The Most Important Restaurants of the Decade, ''[[Food & Wine]]''<ref>[https://www.foodandwine.com/news/most-important-restaurants-of-the-decade]</ref>
* 5 Stars, [[Forbes Travel Guide]]<ref></ref>
* 4 Stars, ''[[San Francisco Chronicle]]''<ref></ref>
* [[Five Diamond Award]], [[American Automobile Association|AAA]]<ref>[https://ift.tt/3qXYjEW Benu: Press]</ref>
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