Chef Edward Lee is the chef and co-owner of 610 Magnolia, a restaurant known for Southern fare and a focus on farm-to-table cooking. Apart from the Bravo channel cooking competition, Chef Lee also has been featured on “Iron Chef America,” CBS’ “The Early Show,” BBC’s “The World,” Martha Stewart Living Channel and Mo Rocca’s “Foodography,” as well as being named a finalist, in 2011, for the Best Chef Award Southeast from the James Beard Foundation.
So.. what’s the big deal? The big deal is that Chef Edward Lee will be cooking his signature dishes at the coming Hennessy XO Appreciation Grows 2012 event, held at Equatorial Hotel Kuala Lumpur, this week, and we have the great honour of attending this party!
This installment of the Hennessy X.O Appreciation Grows dinner series, will showcase the prowess of Chef Edward Lee, from the 18-21 April 2012. The Hennessy X.O’s “Appreciation Grows” campaign itself is aimed at defining excellence, quality, originality and the heritage of Hennessy X.O.
Realized by Hennessy X.O, the journey of Hennessy X.O Appreciation Grows continues this year with a gastronomy experience featuring creations celebrating the spirit of the brand. Diners will definitely be in for a fantastic time, and should look forward to an exclusive encounter with brand evolution, i.e. the introduction of the Hennessy New Pack and Hennessy X.O Mathusalem.
Chef Edward Lee’s story – and his food – could only happen in America. One part Southern soul, one part Asian spice, and one part New York attitude, Lee is a Korean-American who grew up in Brooklyn, trained in classical French kitchens, and has spent the better part of a decade cooking in Louisville, Kentucky.
Lee’s passion for food is only surpassed by his sense of adventure; it is, after all, what took him to Louisville from a successful career in New York City. In 2001, on a cross-country road trip, Lee wound up in Louisville during Derby Week, the busiest dining week of the year. On a tip from a friend, he sought out the eccentric chef of a local gem called 610 Magnolia, finagling an invitation to work in the kitchen for the week. Impressed with Lee’s passion and skill, the chef offered him the restaurant less than a year later, and his Southern adventures began. The rest is history.