Before Korean food became a global trend, Corey Lee was already reshaping how the world experiences it. Today, Korean cuisine is everywhere — from street food to high-end restaurants — but Lee’s journey started at a time when ingredients like kimchi and gochujang were far from mainstream in the United States.

Born in Seoul and raised in the US, Lee didn’t initially plan to become a chef. That changed after a summer job in a New York kitchen sparked a passion that would define his life. He trained in classical French cuisine, working in top kitchens and eventually joining Thomas Keller at The French Laundry, where he helped the restaurant earn three Michelin stars.

Over time, Lee began reconnecting with his Korean roots. In 2010, he opened Benu, blending Korean flavors with Chinese, Japanese, and French influences. The restaurant quickly gained global recognition and has maintained three Michelin stars since 2015.

Lee’s work reflects deeply personal influences, from his mother’s home cooking to his grandmother’s Buddhist dietary traditions. His dishes focus on balance, subtlety, and layered flavors rather than overpowering spices.

Beyond fine dining, Lee has also explored more accessible concepts, including casual Korean barbecue restaurants and innovative dining experiences like Na Oh, where technology and sustainability play a role in food preparation.

He is widely regarded as one of the pioneers who helped bring Korean cuisine into the global spotlight, alongside chefs like Roy Choi, whose food truck revolutionized street food with Korean-inspired tacos.

Today, as Korean culture continues to expand worldwide through music, beauty, and food, Corey Lee remains at the forefront — not just preserving tradition, but redefining it for a modern audience.