- Sunny Lee is a Brooklyn-based chef who has worked at Blue Hill, Eleven Madison Park, Estela, Battersby, and Insa.
- When she isn't contributing to Serious Eats, she moonlights as a freelance private chef, hosts pop-ups, and is a ceramicist.
- She attended the Culinary Institute of America.
Sunny Lee has found passion for cooking her entire life, starting from her PlaySkool kitchen at the age of 2. She told her parents she wanted to be a chef at age 6, and the dream never wavered. She found her true passion, making Korean banchan, after a decade of working through NYC's Blue Hill, Eleven Madison Park, Battersby, Estela, and Insa. When she isn't a contributing writer to Serious Eats, she moonlights as a free-lance private chef, hosts pop-ups, and is a ceramicist.
Sunny Lee went to culinary school at The Culinary Institute of America, before settling down first in Boston, and then in NYC. She has been a resident of Brooklyn for the past 12 years, and worked through Blue Hill, Eleven Madison Park, Battersby, Estela, and Insa. She has been a private chef for one family for the past 5 years, and has spread her skills into recipe writing and development for the past two years.
Sunny's Desert Island Food: "The "Jerry Lewis" from Defonte's in Red Hook, Brooklyn. Fried eggplant slathered with pesto, fresh mozzarella and tomato in a seeded semolina hero. Add on broccoli rabe thats been fried in garlic, and extra "hot salad". The olive oil is going to drip all over you, lean into it."
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