Title:Contributing WriterLocation:San Francisco, CaliforniaExpertise:Korean cuisine, Asian American fusion cuisine, restaurant managementDennis Lee is a chef specializing in fusion cuisine incorporating Korean, American, Japanese and other food traditions. Dennis comes from a Korean family of restaurateurs and has embarked on many professional collaborations with his two brothers, including their elevated street food concept Happy Belly, a farmers’ market stand, a jarred kimchi business, a barbecue restaurant in a brewery, Pixlcat Coffee, Sunset Squares Pizza and their critically acclaimed Korean-Californian restaurants Namu Gaji and Namu Stonepot. They also own a farm near San Francisco that provides produce and herbs for their restaurants. In addition to his own ventures, David has worked as a manager at Ozumo and as director of edibles manufacturing at the Oakland-based cannabis company Sublime Concentrates. Dennis has two daughters and splits his time between California and Hawaii.EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterLocation:San Francisco, CaliforniaExpertise:Korean cuisine, Asian American fusion cuisine, restaurant management
Title:Contributing Writer
Location:San Francisco, California
Expertise:Korean cuisine, Asian American fusion cuisine, restaurant management
Dennis Lee is a chef specializing in fusion cuisine incorporating Korean, American, Japanese and other food traditions. Dennis comes from a Korean family of restaurateurs and has embarked on many professional collaborations with his two brothers, including their elevated street food concept Happy Belly, a farmers’ market stand, a jarred kimchi business, a barbecue restaurant in a brewery, Pixlcat Coffee, Sunset Squares Pizza and their critically acclaimed Korean-Californian restaurants Namu Gaji and Namu Stonepot. They also own a farm near San Francisco that provides produce and herbs for their restaurants. In addition to his own ventures, David has worked as a manager at Ozumo and as director of edibles manufacturing at the Oakland-based cannabis company Sublime Concentrates. Dennis has two daughters and splits his time between California and Hawaii.
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
