Chef Edward Lee moved from New York City to Louisville in 2004 to take over as Chef and Partner of 610 Magnolia. Since then he has forged many close relationships with the farms and Kentucky producers that make his food both regional and global in influence. Chef Lee infuses all his menus with his love for bold global flavors while staying anchored in the roots of Kentucky ingredients like country ham, sorghum, grits, and bourbon.  His unique approach to southern cooking has won him praise from Gourmet Magazine, Southern Living and The New York Times Magazine.  Chef Lee has been a semi-finalist three years in a row for the James Beard Foundation Awards, a guest chef for the Southern Foodways Alliance and currently sits on the board committee for Winston Industries.