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Introduction

The second episode of our season features an engaging live conversation with award-winning Korean American chefs Beverly Kim and Danny Lee, moderated by Edward Lee. Edward Lee is the celebrity chef and star of Netflix’s Culinary Class Wars, Beverly Kim is a James Beard Award-winning chef and co-owner of the Michelin-starred Parachute in Chicago, and Danny Lee is acclaimed chef and restaurateur behind celebrated Washington, D.C. restaurant group The Fried Rice Collective. This fireside chat, held at the National Museum of Art, delves into the chefs’ inspiring journeys and their innovative approaches to elevating Korean flavors in their culinary creations. This is more than a conversation about food—it’s a powerful dialogue about representation, creativity, and the evolving voice of Koreans in America.

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Edward Lee is the author of Bourbon Land, Smoke & Pickles and Buttermilk Graffiti; chef/owner of 610 Magnolia in Louisville, Kentucky; and culinary director of Succotash in National Harbor, Maryland, and Penn Quarter, Washington, DC. He appears frequently in print and on television, including a star turn in the Netflix smash hit Culinary Class Wars. He earned an Emmy nomination for his role in the Emmy Award–winning series The Mind of a Chef and is the writer and host of the feature documentary Fermented. He lives in Louisville and Washington, DC.

Beverly Kim is a James Beard Award–winning chef and restaurateur who was a contestant on Top Chef in 2011 and co-owned the Michelin-starred Parachute in Chicago. Ms. Kim grew up in Downers Grove, Illinois and became interested in becoming a chef in high school, eventually landing an internship with Sarah Stegner at The Ritz-Carlton in Chicago. After culinary school, Kim worked again at the Ritz, and then at Charlie Trotter’s. After graduating from culinary school, she worked with Stegner at Prairie Grass Cafe and then became executive chef of Opera and then Aria in the Fairmont Hotel in Chicago. Recently, Ms. Kim and her chef husband Johnny Clark opened Parachute Hi-Fi, a casual, high-fidelity music bar and restaurant — retrofitted into what previously was their Parachute restaurant location.

Danny Lee is the chef and co-owner of The Fried Rice Collective, a restaurant group based in Washington, DC where he was born and still resides. After a quick career in genetic research, Danny dedicated himself to the restaurant industry. In 2006, Danny and his mother, Yesoon, decided to open Mandu, DC’s first full service Korean restaurant, near Dupont Circle. In 2017, Danny started The Fried Rice Collective with partner Scott Drewno and opened their first restaurant CHIKO. In the fall of 2021, Danny was listed on the Washington Business Journal’s Power 100, being recognized for the anti-racism initiatives he had taken part of or started. Most recently, Mr. Lee and Mr. Drewno were nominated as 2025 James Beard Outstanding Restaurateurs.