Chanoh Lee's Profile

Chef Chanoh Lee
Chanoh Manu Lee has been cooking for as long as he can remember. He started working as a kitchen hand at the tender age of twelve, but even as a child he was playing with dough and garnishes at home. He trained in Korea and Japan, and also studied French cuisine before crossing the seas to Sydney.

He worked as Chef de Partie at Pier Restaurant before becoming Executive Sous Chef at Restaurant Pello, which was awarded the title of best European restaurant in Australia from 2004 to 2008.

This passionate chef is never happier than when he's in the kitchen cooking. "You know when you have a really nice meal and a week later you can't sleep and you have to have it again?" That's what he would like to achieve. Lee was impressed with the restaurant scene in Sydney, both in terms of the food (he cites Tetsuya's and Pier as examples) and the service.

For his last meal he would get a whole tuna, break it down into disparate sections and cook a different dish with each. To homecooks he has the following advice: don't be lazy with your prep, keep organised and keep tidy. Don't be afraid to do your own thing, but if you're following someone else's recipe then follow it exactly.

Lee left Australia in 2008 and has since worked at restaurants in France, Holland and now Korea. He is currently the food and beverage director and executive chef at Ronnefeldt Korea, as well as the supporting director of Les Toques Blanches, an association of professional chefs bringing together the professional elite in all sectors of the hospitality industry in Korea.
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