Lee Danny - Lee, Danny

Danny Lee

Biography

As the executive chef of Burger & Lobster USA, Korean born and Brooklyn raised Danny Lee serves as the concept’s culinary director in the U.S. Under his guidance, Burger & Lobster’s two New York City locations have evolved from mastering the preparation of their namesakes to that of a limited collection of none burger or lobster oriented dishes that complement the marquee attractions. Prior to joining Burger & Lobster, Danny spent 10 years with B R Guest Hospitality, working his way up through the kitchen ranks after graduating from the French Culinary Institute. Much of... READ MORE

As the executive chef of Burger & Lobster USA, Korean born and Brooklyn raised Danny Lee serves as the concept’s culinary director in the U.S. Under his guidance, Burger & Lobster’s two New York City locations have evolved from mastering the preparation of their namesakes to that of a limited collection of none burger or lobster oriented dishes that complement the marquee attractions. Prior to joining Burger & Lobster, Danny spent 10 years with B R Guest Hospitality, working his way up through the kitchen ranks after graduating from the French Culinary Institute. Much of his tenure was spent at Blue Water Grill and Blue Fin, which fostered his affinity for cooking seafood.

Danny is a devotee of “no fuss” dishes that boast robust flavor coaxed out of top quality ingredients. He favors old plates with a degree of rustic simplicity balanced by sophisticated thought about how textures and flavors work together.

READ LESS
What is your favorite NYC restaurant? And what is your go-to dish? Hahm Ji Bach, a Korean restaurant in Flushing, Queens - pork belly What is your ultimate meal? Probably king crab with clarified butter What three things are always in your pantry? Soy sauce, sesame oil and rice vinegar If you weren't a chef, what would you be? Involved in sports management If you could cook with anyone, who would that be? Jacques Pepin What’s your favorite NYCWFF memory? Looking forward to making some this year