Chef Kevin Lee has had a phenomenal year so far. Nominated for a James Beard Best Chef award, cultivating culinary excellence at Birdies Korean Steakhouse in Edmond, developing a new restaurant on 23rd and Walker in Oklahoma City and competing on two different shows on the Food Network — and for the first time winning Best of the 405 in the chef category — you could say he’s been busy.
Lee was born right here in Norman, but he moved all around the country in his youth and adolescence. “Yes, east coast, west coast and spent a large portion of my childhood in Korea, but I eventually wanted to move back to Oklahoma. I thought there would be more opportunities there,” he said.
In the past, he has competed on shows like “Beat Bobby Flay,” “Alex vs. America,” “Guy’s Grocery Games,” “Superchef Grudge Match” and “Tournament of Champions,” making a name for himself in the culinary world as well as promoting his home state along the way. This March, he rejoined “Tournament of Champions” for season six, and this month, he will be representing Oklahoma again on a new Food Network show called “24 in 24,” in which 24 chefs compete for 24 consecutive hours with 24 rounds of competition.
“Guy’s Grocery Games” was the first show he competed in on the Food Network. He remembered, “It was terrifying. I was nervous about the camera, but now I don’t even notice it. I love the adrenaline rush from competing — it feels almost like a competitive sport. Competing on the shows helped me find mentors, chefs who gave me support and knowledge. It has been an incredible asset to me personally and to my career.”
Chef Lee is known for bringing these mentors and friends to visit Oklahoma. They often have collaboration events at his Edmond restaurant Birdies, cooking and creating new menu items. Lee said, “These people are some of the best chefs in the nation. And I love showing off Oklahoma City.”
Birdie’s menu features short ribs, steak entrees and braised beef shank, easily relatable to an American palate. The offerings also include fresh raw crudo dishes and stone pot rice dishes, as well as house-made kimchi. Chef Lee is American, but the time spent in Korea in his childhood gives him a unique understanding of both cultures, and he is confident in blending the two cultures within the food he creates.
“One of the things I’m most proud of is that at Birdie’s, a Korean person can come eat at my restaurant, and a person who has never had Korean food can come eat at my restaurant — and those two very different people can enjoy the food. No matter where you’re from, people seem to understand and enjoy the food I try to cook.”
And while his media appearances have been tremendously beneficial, the grind never stops. “Being on TV doesn’t mean you are going to have a successful restaurant,” he said. “In some ways, you have to work even harder because the expectations are higher.”
Oklahoma is fortunate to have this hard-working and innovative chef here creating food. We’ll see you at Birdie’s.
You can follow along with his journey (and learn how to make tasty Korean dishes) on his Instagram: @chefkleeokc
