Chef Sukhyun Lee

With over a decade of diverse culinary experience, I’ve held roles ranging from Chef de Partie at a 1 Michelin star Italian restaurant in New York to Head Chef at Mingles, a Michelin 2-star restaurant and ranked 44th in the World's Best Restaurants. I’ve also served as R&D Chef at Tartine Bakery Seoul, operated my own bistro, and catered private events for VIP clients.

After relocating to Sydney, I took on the role of Sous Chef at Flying Fish, further honing my expertise in high-end cuisine.

I’m deeply passionate about creating exceptional dining experiences, with a commitment to quality, innovation, and leadership.