Chef Edward Lee moved from New York City to Louisville in 2004 to take over as Chef and Partner of 610 Magnolia. He had discovered the restaurant during a 2002 road trip to the Kentucky Derby. Edward moved from NYC to Louisville, and into a blossoming New Southern food scene. 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. He has been featured in Esquire, Bon Appétit, GQ and many other publications.
Chef Lee was victorious on Food Network’s “Iron Chef America,” was a favorite on “Top Chef: Texas, Season 9”; and has appeared on Cooking Channel’s “Foodography,” CBS “Early Show” and NBC “The Today Show.”
Lee also has published articles in Gastronomica, Food & Wine, Organic Gardening, Local Palette and more. His first book, Smoke & Pickles: Recipes and Stories from a New Southern Kitchen, was published by Artisan Books in May 2013.
In addition to 610 Magnolia, Lee operates a dining room and cooking class venue called The Wine Studio.
MilkWood is Chef Lee’s interpretation of the modern speakeasy with cuisine that explores Southern Comfort Food with an Asian Pantry. It is located in the lower level of the revered Actor’s Theater in downtown Louisville.
Chef Lee was a semi-finalist three years in a row -- 2011, 2012, 2013 -- and twice a finalist for the James Beard Foundation Awards Best Chef: Southeast. Lee has artfully blended his Asian heritage, his New York training and his embrace of the American South into culinary success in the kitchen, television and the printed page.