From Top Chef Masters
Hailed by Zagat as “a culinary genius,” Susur Lee has emerged from his humble
beginnings as a 15-year-old apprentice in Hong Kong to become a worldwide leader
in Asian fusion cuisine, blending traditional Chinese dishes with classical
French techniques.
In 1987, Lee opened the doors to his 12-table Lotus restaurant in Toronto, earning rave reviews from The New York Times, Art Culinaire, Gourmet, and Food & Wine magazine. Lotus ran successfully for a decade before Lee decamped for a "re-energizing" period to Singapore, where he served as head chef and consultant. Returning home to open Susur in 2000, Lee has since launched restaurants in Manhattan (Shang), Washington D.C. (Zentan), and a second restaurant, Lee, in Toronto. Lee is a sought-after guest chef across the globe, and has been featured on numerous media outlets.
A noted philanthropist, he contributes regularly to the James Beard Foundation,
cancer research at Spinizolla in Boston and the Null Foundation, which provides
scholarships for underprivileged students to attend culinary school.
