Susur Lee Biography

Susan Lee named one of Food & Wine magazine's "Ten Chefs of the Millennium," is determined to continue to be at the top of his game. The multi-awarded Chef and father of Asian fusion cuisine appear to be constantly on the go, running three Toronto restaurants (Lee, Lee Kitchen, and the recently opened Kid Lee), keeping an eye on his prestigious TungLok Heen property, appearing on television, and traveling the globe as a guest chef and consultant. On Iron Chef Canada, where he fights against prominent opponent cooks from around the nation, the celebrated international Chef with the mischievous grin and shiny Ninja bun is currently in control of the cooking arena. Lee is a well-known face on the Food Network; following appearances on Iron Chef America, he shot to fame on Top Chef Masters, when he defeated 20 upstart competitors and earned the highest judging scores in the program's history. The skilled Kitchen Ninja is undoubtedly already honing his reflexes and famed knife abilities in preparation for the fight on television. There will be battles and perhaps truffles as well! Susur Lee may have been born with a spoon in his mouth, but it was a tasting spoon rather than a silver one. The talented and ambitious Lee has never wavered from a burning passion: to create tantalizing dishes that blend textures and flavors in glorious harmony, from humble beginnings as a 16-year-old apprentice at a prestigious Hong Kong hotel to his Atlas stride atop the fickle universe of celebrity chiefdom. Susur Lee creates a creative and distinctive culinary aesthetic by fusing Chinese culinary traditions with traditional French methods. Susur Lee immigrated from Hong Kong to Toronto in 1978, when the gourmet movement began. Susur Lee set out to redefine the city's gastronomic scene. His first eatery, Lotus, which he opened in 1987, immediately gained a following among gourmets, food enthusiasts, and food reviewers worldwide. Susur Lee led a culinary revolution by developing delectable meals that reflected the variety of the city itself. The Chef left for Singapore with his young family after a famous 10-year run and consistently excellent ratings so that he could consult for the TungLok Group and recharge. Chef Lee created the eponymous Susur in 2000 after moving back to Toronto, a restaurant that embraced exquisite dining, a now-famous reverse-tasting menu, and the beginning of Toronto's culinary renaissance. Restaurant Magazine selected Susan as one of the top 50 restaurants globally, making it the "it" local looking for the next culinary frontier. In 2004, the constantly evolving Chef Chef created Lee, a chic, vibrant sister establishment to Susur. More than fifteen years later, Lee is still crowded every evening. Susan Lee's worldwide brand has no bounds. In the spring of 2015, Lee and HMSHost created "Lee Kitchen," a bistro-style restaurant at Toronto's Pearson International Airport. Visitors can choose to eat there or get takeout before boarding their flights. Traveling gourmands cheered at the change in the quality of airline meals. In one of Toronto's most significant food courts, Lee and his two older sons, Levi and Kai Bent-Lee, opened an upmarket grab-and-go counter in 2017. This marked their transition into the speedier food lane. Influential professionals start queuing up around 11 am for Kid Lee's healthy lunch staples with a flavorful twist, such as cheeseburger spring rolls and Singapore slaw. Susan Lee is the perfect person to draw a novel perspective on takeout.

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