Edward Kyun Lee(@chefedwardlee) 인스타그램 상세 프로필 분석: 팔로워 766,909, 참여율 2.3%

Earlier this year, I got to travel to Seoul to film this show and a special opportunity to cook with and against some of the best chefs in all of Korea. It has been a really long time since I have cooked competitively and I wasn't sure about doing this show at first. But it was a rare chance to connect back to my heritage in a way that was meaningful to me. I have never really spent so much time in Korea immersed in the food and the chef community and the culture. It really changed how I look at Korean cuisine. But at the end of the day, it is a competition show so there's going to be some high pressure cooking on display and some of the most creative dishes you will ever see on TV. Culinary Class Wars only on @netflix Starts Sept 17 @netflixkr And, yes, it will be subtitled. And, no, my Korean is not awesome.

Here it is folks, my new book, BOURBON LAND, hits stores April 2 and it's now available for pre-order online. It took me 2 years and lots of drinking and cooking with bourbon (I know it's tough work but someone's gotta do it) to arrive at these pages that I am so proud to share with you all. I've been in Louisville for 21 years and in that time I have absorbed so much about what Bourbon means, not just as a spirit but as an ingredient to make your cooking deeper, more complex and well more bourbony which is a good thing. I hope you will pre-order this book and share it with anyone who loves whiskey. If you want to order a signed copy (makes a great Father's Day or Mother's Day gift), you can order as many as you want from my local bookstore @carmichaelsbookstore. Link in bio for direct links to to where you can order, no matter where you live. Happy Bourbon!!

Food waste is an inevitable and unavoidable aspect of the restaurant industry. We are finding more ways to address this and reduce what we contribute to the landfills @shia_dc With the help of @mill and @_compostcrew we can successfully create a closed system where the food waste is compostable and actually helps feed the next generation of produce and greatly reduces our need for trash bags. Reducing food waste is not just about about compost though. It is about finding creative solutions so that every inch of every ingredient is utilized. It means being diligent about our purchasing. It is being consientious of the fact that for everything we create, we must address with the things we discard. It changes how we write menus and how we cook. More info coming soon on our website with @opentable

BreyerFest 2026 was the best. Thanks @breyermodelhorsesofficial for making it so special.

Great catching up with the one and only @therealmoanincronin Thanks for the awesome dinner @jeffrubyslexington First time ever having a sneaker for dessert! Delicious. #Lexington

Scenes from tonight's service @shia_dc I've been doing this grind for over 33 years and still, there is no better feeling than a beautiful and smooth service. We are so thankful for our customers who travel far and wide to join us for a special experience.

I forget how magical it is to be in Charleston, SC. It's been so long but the feeling never changes. Thank you @gardenandgun for an amazing day of food and conversation. Until next time.

Yesterday we celebrated the creativity of two restaurants that mean alot to me. @610magnolia helmed by @potterjk2 and @jessnxiong hosted the team from @shia_dc - @linchelinstar and @ifmaxhadinsta 610 Magnolia in Louisville is celebrating 24 years and it was where it all began for me while Shia Restaurant in D.C. is our newest venture that has so much meaning and inspiration for me and represents what I want the future of our industry to look like. Both are equally important to me and I am fortunate to have such a dedicated team running them both. Dinner was a joyous event and hope to collaborate more in the future.

An inspiring day spent learning about Korean Buddhist Temple cuisine at Jingwansa Temple just north of Seoul. The beauty, serenity, thought and clarity in every detail was beautiful. I have never had such an array of flavors of vegetarian food that delighted me and inspired me quite in this way. The dishes were vegan, with roots, herbs and vegetables mostly harvested from the nearby mounrains. As part of their strict diet, the cuisine does not allow for alliums such as garlic, onions, scallions, chives - which are generally thought of as staples of Korean cuisine. And yet the flavors seemed comforting and familiar in a deeply rooted way. Some highlights were the fresh perilla leaves with Asian pear and sesame, chestnuts in soy sauce that is aged on their farm, acorn jelly in aged soy sauce, ferns dried and fried in a rice flour batter, and on and on.

金沙旅享再度編織非凡回憶！特別邀請名廚 Edward Lee @chefedwardlee 重返澳門倫敦人，於戈登拉姆齊英式酒吧獨家呈獻僅此一晚的「Heritage Refined」尊尚晚宴。星級嘉賓高海寧 @sammkoling、Venice Min @venicemin 、Jaymond Tan @jaymondtan及翁嘉穗等，一同品嚐美饌，並細味由調酒大師 Antonio Lai 精心設計的特調雞尾酒。更多專屬頂級體驗，盡在金沙旅享。 Sands Lifestyle continues to redefine luxury dining with another unforgettable, exclusive experience. We were thrilled to bring celebrity Chef Edward Lee back to The Londoner Macao for a one‑night‑only ”Heritage Refined“ dinner at Gordon Ramsay Pub & Grill. Distinguished guests including Samantha Ko, Venice Min, Jaymond Tan and Virginia Yung savored a masterpiece menu, perfectly paired with bespoke cocktails crafted by mixologist Antonio Lai. Unlock a world of unparalleled privilege — only with Sands Lifestyle. Creative Direction: Kat Yeung Director of Photography: Lewis Lau Videographer: Kit Lau Video Editor: Calista Kwok Producer: Venus Chack Soundman: Tong Fung Videography Assistants: Roy Wong & Victor Chau #倫敦人名匯 #LondonerGrand @the_londoner_macao #澳門倫敦人 #GordonRamsayPub #SandsLifestyle Paid partnership with The Londoner Macao

New dessert @shia_dc Bingsoo - Red Bean Ice Cream with Mango, Fluffy Snow, Roasted Soy Bean Powder, Candied Nuts and Cucumber Blossom A new evolution of the traditional shaved ice dessert. Reservations available on @opentable

Every meal @shia_dc starts with a small bite at our kitchen island to greet the chefs and start the evening's journey. Our current first bite is a seaweed wrap with charred mackerel, fried oyster, radish, maesil and ssamjang. It is paired with a house made omija soju that is tart, bitter, a touch sweet and earthy. Our menu, from the first course to the last, sets out to explore the flavors and traditions of Korean cuisine in a way that is both familiar and new. We honor traditions and look for innovations. We strive for simplicity and depth at the same time. As the world becomes more familiar with the language of Korean cuisine, we want to search for new ways of telling the story of our deep and ancient flavors.