Chef Edward Lee is the chef/owner of 610 Magnolia, MilkWood and Whiskey Dry in Louisville,
KY and the culinary director for Succotash in National Harbor, Maryland and Penn Quarter, DC.
He has received multiple finalist nominations for the James Beard Foundation Awards Best
Chef: Southeast. He appears frequently in print and television. He has been nominated for a
daytime Emmy for his role as host of the Emmy-winning series, Mind of Chef on PBS. Most
recently, he has hosted and co-produced a feature documentary called Fermented.
Lee’s self-authored cookbook, Smoke & Pickles, (Artisan Books, May 2013) chronicles his
unconventional journey from the kitchens of Brooklyn to becoming a lauded Southern chef.
His signature blend with Jefferson’s Reserve called Chef’s Collaboration Blend is a luxury small
batch bourbon he developed with Trey Zoeller.