Corey Lee’s Benu earned three Michelin stars in 2014.
Imagine walking into a San Francisco restaurant where each dish tells a story of cultural fusion, culinary mastery, and even hints of exquisite music playing softly in the background to enhance the dining performance. This is Benu, helmed by the visionary Corey Lee, whose impeccable blend of Asian and Western influences has cemented his status as a culinary pioneer. Here, Lee’s dishes transcend traditional boundaries, offering diners an extraordinary taste journey that redefines modern dining experiences and elevates entertainment to an art form.
Corey Lee’s Culinary Beginnings
Born in Seoul in 1977, Corey Lee embarked on his culinary journey young, driven by a passion for food.
At the tender age of 17, Lee took his first steps into the culinary world working at Blue Ribbon Sushi in New York City. Here, he discovered a profound appreciation for the fine art of sushi, where the precision of each roll resembled a well-rehearsed performance, complete with the ambient music of a bustling kitchen. This experience laid the foundation for his future endeavors, blending diverse culinary traditions with precision.
Remarkably, Lee’s zeal led him to refine his skills under esteemed chefs across the globe. Across illustrious kitchens, from London to Paris, he honed his craft under culinary icons like Marco Pierre White, enriching his repertoire and nurturing his creativity.
These formative years cultivated a robust work ethic and a relentless pursuit of excellence in Lee. His early experiences, marked by a seamless integration of traditional techniques with innovative flair, positioned him for his groundbreaking work at Benu, where he continues to inspire and redefine culinary arts, ensuring every dish is as engaging as a live music performance.
Timeline:
- 1977: Born in Seoul, South Korea.
- 1982: Moved to the United States with his family.
- 1994: Began his culinary career at age 17 at Blue Ribbon Sushi in New York.
- 2001: Started working with Thomas Keller at The French Laundry.
- 201: Opened Benu in San Francisco.
- 2014: Benu received three Michelin stars, making Lee the first Korean chef to achieve this.
- 2015: Published his cookbook “Benu.”
- 2016: Opened In Situ at the San Francisco Museum of Modern Art.
- 2019: Benu entered The World’s 50 Best Restaurants list.
- 2021: Opened San Ho Won, a Korean charcoal BBQ restaurant in San Francisco.
- 2024: Celebrated ten consecutive years of Benu receiving three Michelin stars; launched Na Oh in Singapore in partnership with Hyundai Motor Company.
Training Under Renowned Chefs
Corey Lee’s journey toward culinary mastery began under the tutelage of celebrated chefs across the globe, allowing him to amass a wealth of knowledge and refine his artistry.
His mentorships took place in the bustling dining rooms of prestigious establishments. Among them were Michelin-starred institutions.
In London, Lee expanded his horizons with Marco Pierre White, whose fearless approach to cuisine left a lasting impression reminiscent of a dynamic live performance, where every movement was as precise as a well-conducted musical ensemble.
In Paris, Lee’s creativity was further nurtured at Guy Savoy and Lucas Carton, absorbing the artistry of French gastronomy while the hum of the city and background music set the tone for innovative culinary entertainment.
His tenure at these esteemed kitchens was invaluable, providing a fertile ground for cultivating the discipline and creativity needed to thrive at the pinnacle of fine dining.
Today, the lessons learned and connections forged with these culinary legends empower Lee to push the boundaries of innovation at his own renowned establishments.
Establishing Benu in San Francisco
In 201, Corey Lee opened Benu, marking a pivotal moment in his career as a restaurateur.
Benu’s establishment harmonized Lee’s ambition to create a dining experience that exemplifies modern culinary excellence—a performance of flavors paired with ambiance and subtle music that elevates the entire entertainment experience. Strategically situated in San Francisco, it quickly became a beacon for gourmets seeking innovative fusion of Asian and Western gastronomic art. Emphasizing meticulous detail, Lee showcased precision and creativity, setting an unprecedented standard for fine dining.
Initially, Benu was envisioned as a platform for Lee’s progressive culinary philosophy. With a dedicated team, the restaurant introduced exquisite tasting menus that highlighted Korean flavors intertwined with contemporary cooking techniques. Signature dishes captured the imagination, akin to a well-rehearsed performance, earning acclaim and attracting epicureans far and wide.
The recognition from the Michelin Guide, awarding Benu three stars in 2014, validated Lee’s visionary efforts. This accolade premiered Benu as the first three-starred restaurant in San Francisco, testifying to the transformative impact Lee’s creativity had on the local and international culinary scenes. Lee’s trailblazing spirit continuously fuels Benu’s evolution, infusing San Francisco with vibrant culinary dynamism and world-class entertainment.
Michelin Stars and Global Recognition
Corey Lee’s culinary prowess has not only earned him Michelin stars but solidified his reputation.
His flagship restaurant, Benu, earned three Michelin stars in 2014.
This accolade elevated Benu to an elite echelon, marking it as the first three-starred Michelin restaurant in San Francisco. It confirmed Lee’s role as a pioneer in transforming the culinary landscape with his innovative fusion of cultures and techniques, creating a performance of taste and aesthetics that rivals any live music show.
Lee’s ventures continue to reap global recognition, cementing his status as a culinary maestro. His dynamic approach has garnered international awards and placed him prominently on The World’s 50 Best Restaurants list, celebrating his mastery in creating boundary-pushing gastronomic experiences that honor diverse culinary traditions while ensuring every meal is a blend of fine art and live entertainment.
Exploring Modern Korean Cuisine
Corey Lee’s innovative approach to Korean cuisine shines brightly, reshaping how global audiences perceive its flavors and complexities.
By skillfully blending ancient traditions with modern techniques, he invites diners into a vibrant tapestry of taste and storytelling, where every dish at his restaurants embodies a deep respect for Korean heritage and the rhythmic pulse of music that so often accompanies communal dining experiences. This visionary exploration introduces a refreshing perspective on traditional dishes, captivating the hearts and palates of a diverse, adventurous audience with a performance that tantalizes the senses.
Through his work at San Ho Won and Na Oh, Lee masterfully bridges the gap between authenticity and innovation. Exemplifying Korean barbecue’s robust spirit, his creations tantalize with bold flavors, while thoughtfully incorporating elements like vertical smart farming to emphasize sustainability and modernity.
Each dish offers a symphony of flavors that celebrate Korean traditions while embracing the global palette, inspiring both seasoned gourmands and curious food enthusiasts, delivering a culinary performance that feels as engaging as a live music event and as entertaining as a well-curated show. His trailblazing journey continues to redefine the culinary arts, fostering a deeper appreciation for Korean culture and its extraordinary potential in modern gastronomy.
Innovation at In Situ
Culinary artistry ignites innovation at In Situ.
This landmark establishment embraces culinary creativity like no other. Located within the vibrant San Francisco Museum of Modern Art, it transforms the act of dining into an experiential journey akin to viewing masterpieces in a gallery where each dish performs its own narrative accompanied by subtle background music. Rotating menus curated by the world’s culinary luminaries inspire dialogues between tradition and avant-garde, making every bite a live performance that doubles as entertainment.
A testament to inspired culinary curation.
Chefs at In Situ craft a menu showcasing global influences—they not only pay tribute to classic dishes from around the world but reinterpret them, pushing culinary limits and engaging the senses as if orchestrating a musical performance. This innovative approach creates an immersive dining experience, reminiscent of how art redefines perception and provokes thought, elevating entertainment through taste.
Corey Lee’s leadership ensures that In Situ resonates with those who appreciate elevated gastronomy and the showmanship of a well-executed performance. Each culinary creation acts as a storyboard that paints a picture of culture and creativity, where diners indulge in gastronomic symphonies that captivate both seasoned gourmets and the casual explorer, celebrating culinary genius in the heart of San Francisco.
Launching San Ho Won
In November 2021, Corey Lee unveiled San Ho Won, a pioneering Korean charcoal BBQ restaurant nestled in San Francisco’s vibrant Mission District, reimagining the art of communal dining.
This culinary venture captivated enthusiasts as it embraced innovation, tradition, and the spirit of Korean dining culture, manifesting an immersive gastronomic experience that feels like a live performance full of soulful music and engaging entertainment.
San Ho Won promptly earned critical acclaim, highlighted by its coveted Michelin Star within its inaugural year—a testament to its exceptional quality and profound culinary artistry.
The restaurant’s menu showcases expertly charcoal-grilled meats like galbi and pork belly, enriched with flavorful banchan and house-made kimchi, a no-costume ballad to Lee’s heritage.
Dining at San Ho Won is celebrated as a quintessential communal affair. It encourages sharing, dialogues over food, and an all-encompassing journey through Korean flavors, reflecting Lee’s passion for crafting memorable dining experiences that harmonize taste with the energy of live performance, making every visit a true entertainment event.
This establishment marked another chapter in Lee’s illustrious career, reinforcing his role as a visionary who continuously reshapes the boundaries of modern dining with bold creativity and unwavering excellence.
Awards timeline:
- 2006: James Beard Award for Rising Star Chef of the Year.
- 2012: Named Best New Chef by Food & Wine Magazine.
- 2014: Benu received three Michelin stars.
- 2017: James Beard Award for Best Chef: West.
- 2018: James Beard Award for Best Restaurant Design (In Situ).
- 2019: James Beard Award for Outstanding Wine Program (Benu).
- 2019: Benu entered The World’s 50 Best Restaurants list.
- 2021: Benu ranked 28th in The World’s 50 Best Restaurants.
- 2021: San Ho Won received one Michelin star.
- 2024: Celebrated ten consecutive years of Benu receiving three Michelin stars.
Corey Lee’s Approach to Traditional Dishes
Corey Lee skillfully intertwines heritage and innovation, ensuring each culinary offering remains rooted in its cultural legacy.
His technique involves deconstructing traditional recipes to their elemental components, then infusing them with creative flair, breathing new life into age-old classics much like transforming a classic musical score into a modern performance. This meticulous approach results in dishes that not only pay homage to their origins but also incorporate modern intricacies that elevate the overall experience. Lee’s respect for tradition is evident in every bite, capturing both the essence of the past and the excitement of novel culinary expressions.
Uniquely, Lee exemplifies his commitment to redefining culinary norms through his rendition of Korean steamed buns. By enhancing traditional flavors with unexpected ingredients, he showcases a contemporary twist on beloved staples, leaving an indelible mark on the palate. It’s an artful dance between reverence and reinvention that speaks to his deep understanding of culinary storytelling—each dish performs like a well-rehearsed symphony infused with the energy of live music.
Corey’s approach extends beyond technique to embrace an ethos of cross-cultural connection, where culinary exchanges foster greater appreciation and collaboration across diverse cuisines. By marrying his Korean roots with global influences, he emerges as a maestro of culinary fusion, leveraging tradition as a canvas to paint a vibrant tapestry of innovation. Lee’s extraordinary culinary journey inspires audiences globally, celebrating the timeless beauty of tradition reborn through imaginative culinary leadership and performance.
Media Appearances and Contributions
Corey Lee’s influence extends beyond the kitchen, captivating audiences on a global stage with his culinary insights and engaging entertainment segments.
Notably, his engaging storytelling and culinary expertise are showcased through numerous television appearances, including prestigious programs like Charlie Rose. These platforms highlight Lee’s transformative approach to cooking, illuminating how he bridges traditional techniques with modern artistry, inspiring countless culinary enthusiasts and delivering performances as memorable as a live concert.
Additionally, Lee’s contributions have made a significant impact in culinary literature. His book, “Benu,” offers readers an intimate look at his visionary philosophy, filled with compelling essays and recipes from his award-winning restaurant, providing a vivid glimpse into his unique culinary worldview that mixes the art of food with the spectacle of performance.
In the realm of academia, Lee’s lectures at esteemed institutions such as Harvard University and UCSF illustrate the depth of his knowledge and passion for food as a form of cultural exploration. Engaging aspiring chefs and culinary enthusiasts alike, these appearances underscore his role as an inspiring mentor and thought leader within the culinary community globally, often accompanied by discussions that feel as rhythmic as music and as captivating as a live entertainment show.
Awards and Honors
Corey Lee is a celebrated culinary virtuoso.
In the ever-evolving world of gastronomy, Corey Lee stands as a beacon of excellence. His flagship restaurant, Benu, has been awarded three Michelin stars, a testament to his creative vision and dedication to pushing culinary boundaries. Lee’s remarkable achievement of maintaining this prestigious accolade for a decade is a testament to his relentless commitment to quality and innovation, with every dish presented as a culinary performance that delights the audience.
Lee’s trailblazing work did not stop at Benu.
He has achieved the coveted Michelin recognition across multiple establishments, including one-star ratings for both his avant-garde meal hub In Situ and the culturally rich San Ho Won. This array of accolades illustrates Lee’s unparalleled ability to craft unique dining experiences that resonate with both critics and the global dining community, turning each meal into a vibrant display of culinary entertainment.
Beyond Michelin stars, Lee has been recognized as a Rising Star Chef and Best Chef: West by the James Beard Foundation, further cementing his legacy as a culinary trailblazer. His dedication to excellence and his ability to blend diverse traditions with innovative techniques have left an indelible mark on the culinary world, inspiring future generations to pursue their culinary dreams with boundless imagination and tenacity.
Corey Lee’s Cookbook: Benu
“Corey Lee’s Cookbook: Benu” offers a profound exploration of Chef Lee’s culinary artistry, echoing the innovative spirit of his acclaimed restaurant. Each recipe carries the essence of Lee’s profound respect for tradition, much like a timeless piece of music that continues to inspire audiences.
Esteemed chefs Thomas Keller and David Chang penned forewords in the book.
The cookbook does more than just guide readers through a selection of singular recipes; it provides a glimpse into the visionary mind that conjures these groundbreaking dishes. Readers will find intriguing essays alongside stunning visuals, making the book both an educational resource and a work of art—an entertainment piece for those who appreciate the harmony of flavor and form.
This monumental collection is not just a cookbook; it’s a compendium of culinary philosophy, inviting readers to embark on a transformative journey showcasing the synergy between technique and creativity. In this curated culinary odyssey, Lee introduces his concept of “Hansik,” reimagining Korean heritage in contemporary cuisine with the finesse of a master performance.
New Ventures with Na Oh
Corey Lee’s Na Oh stands out as a beacon of culinary innovation and cultural engagement, merging Korean heritage with modern technology and design, situated within Hyundai’s futuristic Innovation Center.
Na Oh represents a groundbreaking collaboration between food and automotive innovation.
Set in the lesser-explored outskirts of Singapore, this innovative establishment aims to offer a rich tapestry of flavors, marrying traditional Korean cuisine’s depth with the cutting-edge precision of smart farming, enhancing food sustainability and cultural appreciation. The ambient music and sophisticated presentation ensure that every meal feels like a special performance, transforming dining into a holistic entertainment experience.
The restaurant’s menu is a testament to Lee’s visionary ethos, delivering an experience that celebrates Korean culinary traditions while embracing new-age farming techniques. By integrating state-of-the-art vertical farms into the dining experience, Na Oh underscores the dynamic intersection of technology and heritage, illustrating Lee’s commitment to creating spaces that respect roots yet soar into futuristic terrain. This endeavor not only expands his culinary footprint but also enriches Singapore’s diverse gastronomic landscape with a blend of innovation, performance, and authenticity.
- Benu
- Address: 22 Hawthorne Street, San Francisco, CA 94105, USA
- Website: benusf.com
- Instagram: @benu_sf
- San Ho Won
- Address: 217 Bryant Street, San Francisco, CA 94110, USA
- Instagram: @sanhowon_sf
- Na Oh
- Location: Hyundai Motor Group Innovation Centre, Jurong West, Singapore
- Corey Lee’s Personal Instagram
- Instagram: @clee_benu
