From Humble Beginnings to Chef Stardom-Susur Lee

From Humble Beginnings to Chef Stardom A chance to meet internationally acclaimed Susur Lee

Known for his creative fusion of flavours, superchef Susur Lee has earned a plethora of knowledge and experience that he’s ready to share — so he’s inviting three Canadians and their guests to enjoy a culinary dream experience at his acclaimed King St. W. restaurant, Lee, best known for its tasty twist of modern Asian and French influences.

The contest offers the prize of a lifetime for food lovers and chefs. Winners will have the chance to enjoy an afternoon in the Lee kitchen, with culinary lessons from the mastermind himself through an interactive seminar plus a special behind-the-scenes look at creating recipes. Guests will also relish in a private dining experience curated by chef Lee and complemented by wine pairings from Jacob’s Creek Reserve. Interested applicants have until Dec. 31, 2013, to submit a unique recipe to Jacob’s Creek Reserve by visiting Three lucky winners, who will each get to bring a guest, will join chef Lee at Lee restaurant on Jan. 21st, 2014.


Chef Lee began his journey in the culinary world as an apprentice at Hong Kong’s elegant Peninsula Hotel at age 16. It wasn’t long before Lee’s passion took the reigns and his success blossomed, rocketing him to culinary stardom.

Lotus was the first restaurant Lee opened in Toronto in 1987, followed by Susur in 2000 and its less formal sister restaurant, Lee, in 2004. Meanwhile, the chef has made headway on international projects as well, partnering with restaurant groups in Singapore, Washington, D.C. and New York City. In 2010, Lee’s celebrity status flourished after appearing as a finalist on the Food Network’s Top Chef Masters.

From Chef Susur Lee’s Kitchen: Jerk Chicken


  • 1 three-pound whole chicken
  • 4 whole cloves of garlic
  • 4 one-inch pieces of fresh ginger
  • 2/3 cups vegetable oil
  • 3/4 tsp. salt
  • 1 bottle Jamaican Jerk Spice


  • Combine garlic, ginger, oil, salt & jerk spice in food processor or blender
  • Rub mixture inside & outside of chicken
  • Place into a large plastic bag & marinate in the fridge for two days
  • Preheat oven to 400 F and roast chicken for one hour or until internal temperature reaches 165° F
  • Serve with pear preserves
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Rebecca Alberico

Rebecca Alberico

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