About Chef Edward Lee

Chef Edward Lee

Chef Edward Lee

Chef Edward Lee is a Korean-born, Brooklyn native who now calls the South his home. Lee is a three-time James Beard semifinalist for Best Chef: Southeast, has been featured in Gourmet, New York Times Magazine, Esquire, and Southern Living, challenged culinary royalty on Food Network’s “Iron Chef America” and was a favorite on Top Chef Season 9. 

Chef Edward Lee’s award winning Red Boat Fish Sauce recipes for the 2012 Aspen Food and Wine Classic. Nominated for best product in the Grand Tasting tent by Andrew Zimmern of Bizarre Foods and best taste of the festival by consumers, Chef Lee’s Vietnamese Duck Sausage and Vietnamese Seafood Sausage were a big hit.

Ed's new book, Smoke & Pickles

Why not check out Ed’s new book, Smoke & Pickles

Ed’s Red Boat Recipes

Bay Scallops, Chili and Celery in a Red Boat-Brown Butter Vinaigrette

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Serves 4 as an appetizer portion Topping: 8 ounces bay scallops 2…

Seafood Sausage with Red Boat Aioli

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3 lbs. Shrimp Peeled 3 lbs. Bay Scallops 6 oz Chicken Cubed 1…