About
Hasung Lee
is a Korea-based chef who is good at working with seasonality, techniques, and new idea based on his experience and he is currently in Yountville working as sous chef at the French Laundry (three Michelin stars).
Prior to the French Laundry, he was in New York working at Atomix as chef de cuisine since opening. He made many accomplishments, such as two Michelin stars, no.43 on World’s 50 best, 3 stars from New York Times and etc.
Also, he worked as a Chef de partie at Geranium in Copenhagen, Denmark behind mostly seafood section with vegetarian options. During the time, they achieved no.19 on World’s 50 best Restaurant and three Michelin stars in two consecutive years. He also had worked at Gramercy Tavern in New York, USA. He was rotated to work at most of stations and learned very basic elements of cooking techniques and attitude.
Plus, he is interested in traveling, art, design, music and sports out of work which are all connected and expressed to his cuisine.
He has an AOS degree in Culinary Art from the Culinary Institute of America.