Chef Sesur Lee, from Hong Kong to International fame

Susur Lee was born in Hong Kong, the youngest of six children. He served his culinary apprenticeship at Hong Kong’s renowned Peninsula Hotel and after immigrating to Canada in 1978, he returned to work his way to executive chef status at a number of restaurants.  Along the way he developed the flair for being an entrepreneur. His eclectic culinary style is described as, “fusion cuisine.” His signature dish is “Singapore Slaw”, his take on a Lo Hei salad, which is traditionally eaten during the Chinese New Year.

Susur was a finalist in the second season of the Bravo TV show Top Chef: Masters, finishing in a tie for second. He was the second Canadian chef  to appear on the Food Network’s Iron Chef America.

Susur’s illustrious career includes being a chef at numerous Toronto dining establishments, judging culinary events, appearing on many food and wine television shows and owning/managing popular restaurants in Canada, United States and Singapore through his Susur Lee Restaurant Group.  Lotus, his first restaurant, opened in Toronto in 1987. He currently owns and manages