Sarah and Chef Lee first met in 2010 while cutting their teeth in the food industry in Seoul. Not long after, they discovered their shared passion - Korean food. Together they toured the countryside of Korea, seeking out authentic flavors, while researching the history. Chef Lee then opened his pioneering farm-to-table restaurant Bean Table. When Sarah joined, they spent countless hours creating their own interpretation of Korean fare, even making their own makgeolli (Korean rice wine)! Their collaboration was featured on an episode of Arirang TV's Semi-Permanent show.
Next, they brought their passion to New York. In 2014, Sarah and Chef Lee teamed up to hold the first Korean gluten-free pop-up in Williamsburg (as part of The BacKitchen series). Korean food isn't just the cuisine itself. It is the memory that is passed along down generations. Now Sarah and Chef Lee bring their childhood favorite to you - Kimbap.
CHEF WONIL LEE
Chef Lee hails from Seoul, South Korea. His background includes working with celebrity Chef Edward Kwon (Seoul), to opening his very own farm-to-table restaurant Bean Table in Seoul, which featured his organic, non-gmo house-made tofu. At the Institute of Korean Royal Cuisine, Chef Lee was an instructor in the foreign program. In 2014, with his extensive experience in Korean Buddhist Temple Cuisine, he traveled to New York with Buddhist monk 'Jeokmun' and gave presentations throughout the city.
Currently, he is a celebrity chef on popular food & radio programs in Korea such as The Fridge, CookKing Korea, National Cook Team, Tasty Road, Slim Lunch Box, Crazy Market, Thursday Eat Out, on the major networks, such as SBS, MBC, JTBC, EBS, Olive TV, and Arirang TV. Also, Chef Lee is a partner in the Be a Meal bakery franchise, with locations throughout Seoul.