Susur Lee - Hawaii Food & Wine Festival

TENTH ANNUAL - SAVE THE DATE – OCTOBER 2-25, 2020

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Susur Lee

Lee Restaurant - Ontario, Canada

Praised as one of the “Ten Chefs of the Millennium” by Food & Wine magazine, Susur Lee is still at the top of his game. Between helming four restaurants in Toronto—Lee, Kid Lee & Lee Kitchen—and overseeing his prestigious TungLok Heen in Singapore, Lee makes numerous television appearances (Iron Chef America, Chopped Canada, Top Chef Masters, Master Chef Asia & Iron Chef Canada) and travels the globe as guest chef and consultant.

Lee was recently named an ambassador to Canada’s 150th birthday celebrations, and was awarded the Lifetime Achievement Award by Canada’s 100 Best. Balancing the epicurean traditions of China with the classical techniques of French cuisines, Lee improvises a daring and original culinary aesthetic.



 

WHY DID YOU BECOME A CHEF
I’ve always loved eating and so it was quite an organic progression for me. I’m grateful to have a great relationship with food.

HOW DO YOU DESCRIBE YOUR COOKING IN THREE WORDS?
Tasty, addictive, timeless.

WHAT’S THE BEST HONOR YOU’VE RECEIVED AS A CHEF?
Honestly, of all the awards & accolades, my greatest honors have been the ability and opportunity to cook for other world-class chefs.

WHAT IS YOUR GO-TO MEAL AFTER A BUSY DAY?
Chicken soup, it’s so nourishing and comforting.

HOW DO YOU SPEND YOUR TIME WHEN YOU’RE NOT IN THE KITCHEN?
I try to stay really active by doing things like yoga, but I am in the kitchen a lot. If it’s not at my restaurant kitchen, I’m probably cooking in my kitchen at home!

WHAT THE ONE LOCAL INGREDIENT YOU’RE EXCITED TO COOK WITH DURING HFWF19?
I try to stay really active by doing things like yoga, but I am in the kitchen a lot. If it’s not at my restaurant kitchen, I’m probably cooking in my kitchen at home!

WHAT KEEPS YOU RETURNING BACK TO THE ISLANDS?
I love the nature and community of the people in Hawai’i. The brightness of the culture and food are so inspiring.

IF YOU WERE NOT A CHEF, WHAT WOULD YOU BE AND WHY?
 I’d be a tailor. My friend’s sister married an Indian tailor who owned his own shop. I was exposed and totally intrigued. The craft, construction, technique of it all is so beautiful. It’s interesting because it’s also got a very tactile element similar to cooking.