Introduction:
Chef Susur Lee is one of the most well-known and respected chefs in the culinary world. Born in Hong Kong in 1958, Lee has built a career that spans decades and continents, and has garnered countless awards and accolades along the way. From his early days in Hong Kong to his rise to fame in Toronto and New York City, Lee’s story is one of perseverance, creativity, and dedication to his craft.
Early Life and Education:
Susur Lee was born in Hong Kong in 1958, the youngest of six children. His parents owned a catering business, and Lee grew up surrounded by the sights, sounds, and smells of the kitchen. At the age of 16, Lee left school to begin an apprenticeship at a restaurant in Hong Kong, where he worked for several years before moving to Toronto, Canada, in 1978.
In Toronto, Lee worked in a number of different restaurants, including the Westbury Hotel, where he was first exposed to French cuisine. He also attended George Brown College, where he studied culinary arts and hospitality management. Despite facing discrimination and language barriers as a newcomer to Canada, Lee was determined to succeed and worked tirelessly to hone his skills in the kitchen.
Career Highlights:
In 1987, Lee opened his first restaurant, Lotus, in Toronto. The restaurant quickly became a hit, known for its innovative fusion of Asian and French cuisines. Lotus was followed by Susur, which opened in 2000 and earned Lee widespread acclaim, including a four-star review from The New York Times.
Lee’s success in Toronto led to opportunities in New York City, where he opened Shang in 2004. The restaurant was a critical success, earning a Michelin star and a three-star review from The New York Times. In 2008, Lee opened another New York restaurant, Madeline’s, which also received critical acclaim.
In addition to his restaurants, Lee has appeared on a number of cooking shows, including Iron Chef America and Top Chef Masters. He has also authored two cookbooks, Susur: A Culinary Life and Susur Lee: A Culinary Journey, both of which have been widely praised for their innovative recipes and beautiful photography.
Philanthropy and Community Involvement:
Throughout his career, Lee has been a passionate advocate for sustainable and ethical sourcing of ingredients, as well as for the rights of food industry workers. He has worked with a number of organizations to promote these causes, including the David Suzuki Foundation and Slow Food International.
Lee is also committed to supporting young chefs and culinary students. He has served as a mentor and judge on the television series MasterChef Canada, and has worked with the Toronto Youth Food Policy Council to promote food literacy and access to healthy, sustainable food in underserved communities.
Personal Life:
Lee is married to Brenda Bent, a well-known food writer and consultant. The couple has two sons, Kai and Levi, both of whom are involved in the restaurant industry. Lee’s eldest son, Kai, is a chef and co-owner of Toronto restaurant Casa La Palma, while his younger son, Levi, is a sommelier and beverage director at Toronto’s Bar Vendetta.
Lee is known for his intense work ethic and his dedication to his craft. He has said that he is constantly thinking about food, even when he is not in the kitchen, and that he is always striving to push the boundaries of what is possible in the culinary world.
Conclusion:
Susur Lee’s career is a testament to the power of hard work, creativity, and dedication. From his humble beginnings in Hong Kong to his rise to fame in Toronto and New York City, Lee has consistently pushed the boundaries of what is possible in the culinary world, earning widespread acclaim and numerous awards along the way.
