Hailed by Zagat as “a culinary genius,” Susur Lee has emerged from his humble beginnings as a 15-year-old apprentice in Hong Kong to become a worldwide leader in Asian fusion cuisine, blending traditional Chinese dishes with classical French techniques. In 1987, Lee opened the doors to his 12-table Lotus restaurant in Toronto, earning rave reviews from The New York Times, Art Culinaire, Gourmet, and Food & Wine magazine. Lotus ran successfully for a decade before Lee decamped for a "re-energizing" period to Singapore, where he served as head chef and consultant. Returning home to open Susur in 2000, Lee has since launched restaurants in Manhattan (Shang), Washington D.C. (Zentan), and a second restaurant, Lee, in Toronto. Lee is a sought-after guest chef across the globe, and has been featured on numerous media outlets. A noted philanthropist, he contributes regularly to the James Beard Foundation, cancer research at Spinizolla in Boston and the Null Foundation, which provides scholarships for underprivileged students to attend culinary school.
Competing for: Andre Agassi Foundation for Education
The Latest from Susur
Extended Judges' Table: Going Down in Chinatown
Episode 10: Top Chef Master
The three final chefs compete for the title of Top Chef Master.
Gave It Their Best
Episode 9: Improv
A trip to the storied improv comedy club, the Groundlings, gives the chefs three words of inspiration from which to create their dishes.
The Final Day of Elimination
Only Three Chefs Remain
Episode 8: Food of the Gods
The Masters are challenged to create a divine dish inspired by a Greek God.