This article contains spoilers from the two-hour season finale of 24 in 24 Last Chef Standing, a high-stakes culinary competition. Chefs battle for 24 hours, completing tasks that become increasingly more difficult once fatigue and sleep deprivation take hold. Whether Chef Kevin Lee is the next person to clock out or the last chef standing, you don’t want to miss this candid interview. After you see who turned exhaustion and sleep deprivation into a life-changing $75,000 payday, come back for a midnight snack and an engaging chat with Chef Lee.
Did Chef Lee compete in the finale of 24 in 24?
Despite a heartbreaking elimination from 24 in 24 Sunday night, Chef Lee’s upbeat personality remained intact. After enduring 21 hours and 41 minutes of intense tasks, Lee was cut from the competition midway through the finale. Coming that close must’ve been as heartbreaking as losing game 7 of the NBA Finals by 1 point as time expires. Chef Lee’s unwavering commitment to pushing the culinary envelope with his undeniable talent, adaptability, and passion for flavors continues to inspire.
From a nomination for the prestigious James Beard Best Chef award to developing a new restaurant in Oklahoma City, Chef Lee has proven to be a force in the food industry.
“One of the things I’m most proud of is that at Birdies, a Korean person can come to eat at my restaurant, and a person who has never had Korean food can come to eat at my restaurant — and enjoy the food.” Chef Lee’s commitment to creating an inclusive and enjoyable dining experience for all, regardless of their familiarity with Korean cuisine, is a testament to his passion for food and people.
Chef Kevin Lee
Before returning to Oklahoma to open a restaurant, Lee gained experience as the executive chef at Mizuya in Las Vegas, specializing in Japanese cuisine. Reflecting on the experience of the first restaurant he opened, Lee can see the hurdles he faced in his first venture as a silver lining. “I was lucky to have amazing chefs around me who mentored and helped me, even though I faced challenges with the burger spot; I learned a lot. I was fortunate to build lasting relationships with other people in the industry during that time. The experience prompted me to start an apprentice program with Chef Kurt Fleischfresser. I’m able to be there for other chefs to help them figure out what makes sense for them.”
Fusing Korean and American food into delicious comfort food.
His unique blending of American and Korean flavor profiles truly sets him apart. Lee’s experiences shaped his culinary style, particularly his affection for Asian cuisine. Although he has expanded his toolkit to include various culinary techniques, his roots remain firmly planted in Korean traditions. He fondly remembers his mother’s incredible cooking, especially her traditional dishes. The only American food they’d enjoy at home was steak, which his father cherished. This cultural blend significantly influenced Lee’s cooking philosophy. The flavors are unique, intriguing, and exciting for any food enthusiast. Lee explained how freeing cooking is his unique niche style. “I enjoy the freedom of being who I am and pouring that into the food I create. As an executive chef, I had to cook to fit the concept.”
Lee says most people are willing to try something out of the norm if you pair it with something with which they are familiar. Lee’s remarkable journey in the food industry displays his evolution from a fried chicken concept to a contemporary Korean steakhouse. “Blending flavors in new ways. As a Korean American who’s lived in Oklahoma, Vegas, Seattle, and the East Coast, I am all over the place, which gives me a unique niche to bring people new culinary experiences.”
“Korean barbecue is very easily relatable to American palates. Kimchi pancakes might seem a little much, but you pair them with ranch dressing, and it’s a hit. I do short ribs, steak entrees, and braised beef shank, which are familiar parts, but I also do fresh raw crudo dishes, stone pot rice dishes, and our house-made kimchi. One spin is kimchi pancakes served with ranch dressing.”
Chef Kevin Lee Plans to Continue Making Food People Love. His Next Restaurant, Maht, opens later this year.
According to Lee, he’d like to expand on the work of existing restaurants in OKC. His vision involves creating a fast-casual environment with a limited menu designed to be approachable for all. He wants every guest to feel at ease when they visit his restaurants. Chef Lee often shares traditional and easy-to-prepare Korean dishes with his followers via Instagram and TikTok. He is hoping it will encourage home cooks. His goal is to inspire individuals to try something different from the comfort of their own home. To make his fusion flavors more accessible.
Follow Chef Lee’s journey via Instagram: @chefkleeokc. or TikTok: @chefkevinlee. Check out this quick Korean recipe for a tasty dinner you can make at home with seven ingredients or fewer.
