Dennis comes from a family of successful restaurateurs; he has an inte sense of food that people will want to eat. He is also committed to using the best ingredients and exploring their use as well as the grower/consumer relationship. Growing up as part of an Asian minority population in suburban Massachusetts, he experienced an intimate spectrum of Asian foods and learned to cook from his mother. In mu Gaji's first year Lee was recognized with a rising star chef award from San Francisco Magazine. His restaurant also operates a one acre farm with farmer Kristyn Leach. The farm operates with no petroleum fuel input and uses Korean tural Farming techniques. Lee's food is highly persol and explorative, though he calls upon strict tradition when appropriate. Lee credits his success to his strong relationships with friends, family and his brothers - and business partners - David and Daniel.
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