Pioneering Korean-American chef Corey Lee redefines fine dining

Lee was the first Korean-born chef to earn three Michelin stars, helping push Korean cuisine into the mainstream.

Published on Mar. 4, 2026

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Long before Korean food became a global phenomenon, Corey Lee, the first Korean-born chef to earn three Michelin stars, was already redefining the cuisine. Growing up in a New Jersey suburb where Korean food was scarce, Lee immersed himself in French culinary techniques before gravitating back to his Korean heritage, opening acclaimed restaurants like Benu that combined East Asian influences with fine dining. As Korean culture has swept the world, Lee has continued to push the boundaries of Korean cuisine, opening more accessible concepts that bring his elevated take on traditional dishes to a wider audience.

Why it matters

Corey Lee's story highlights how he and other pioneering Korean-American chefs have played a crucial role in introducing Korean cuisine to mainstream audiences in the US and beyond, paving the way for the global popularity of Korean food today. His journey also showcases how chefs can draw on their cultural heritage to redefine fine dining and make it more accessible.

The details

Born in Seoul in 1977, Lee moved to the US with his family as a child, growing up in New Jersey. After discovering his passion for cooking in a summer job at a New York restaurant, Lee immersed himself in French culinary techniques, working in demanding kitchens in London and at Thomas Keller's renowned The French Laundry. When Lee opened his own restaurant, Benu, in San Francisco in 2010, he blended his Korean heritage with fine dining, earning three Michelin stars. Lee has since opened other Korean-inspired concepts, including a Michelin-awarded Korean barbecue joint and a restaurant in a Singaporean car factory, aiming to bring his elevated take on Korean cuisine to a wider audience.

  • Lee was born in Seoul in 1977.
  • Lee moved to the US with his family when he was 5 years old.
  • Lee took a summer job at Blue Ribbon Brasserie in New York in 1995, which sparked his passion for cooking.
  • Lee opened his restaurant Benu in San Francisco in 2010.
  • Benu earned three Michelin stars in 2015, which it has held every year since.

The players

Corey Lee

A Korean-born chef who was the first Korean-born chef to earn three Michelin stars, and has played a pioneering role in introducing Korean cuisine to mainstream audiences in the US and beyond.

Thomas Keller

An American chef who owns the renowned French Laundry restaurant, where Lee worked and rose through the ranks to become head chef.

Roy Choi

A Korean-American chef who is credited with bringing Korean food to the masses through his Kogi BBQ food truck in 2008.

Hooni Kim

A Korean-American chef whose New York-based restaurant Danji became the first Korean restaurant globally to win a Michelin star.

Jungsik Yim

A Korean-American chef whose restaurant Jungsik New York became the first Korean restaurant to achieve three Michelin stars in 2024.

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What they’re saying

“If you asked me 10 years ago, I would never think that I'd be serving kimchi at a fine dining restaurant.”

— Corey Lee (CNN)

“He (Keller) was able to reflect his upbringing, his Florida roots, his humble childhood — the kind of low-brow food that we don't associate typically with fine dining, like mac and cheese — and really celebrate them.”

— Corey Lee (CNN)

“That was revolutionary. That really stands out as a moment where I stopped and thought, 'Oh wow, something's changed.'”

— Corey Lee (CNN)

What’s next

Lee plans to continue expanding his more approachable Korean restaurant concepts, aiming to bring his elevated take on traditional Korean dishes to a wider audience.

The takeaway

Corey Lee's journey showcases how pioneering chefs can draw on their cultural heritage to redefine fine dining and make it more accessible, paving the way for the global popularity of their cuisine. His story highlights the crucial role Korean-American chefs have played in introducing Korean food to mainstream audiences in the US and beyond.