Chef / Co-Owner
Chef Edward Lee is a nationally recognized chef & proprietor of 610 Magnolia in Louisville, Kentucky. Born and raised in Brooklyn, NYC, it seems like his whole life was destined to end up in Kentucky. He first traveled to Louisville to work with former chef/owner Eddie Garber and was so impressed with 610 Magnolia and Kentucky’s local farms that he returned the next year to make the place his own. It was a risky move to leave New York’s bustling culinary scene to start over in Louisville but the risk has paid off.
With Chef Lee at the helm, 610 Magnolia is once again praised as the fine dining destination of the city and the region. The restaurant has been featured in Bon Appetit, Food & Wine, The New York Times Magazine, Saveur, Southern Living, Esquire, and most recently a 16 page feature in the October 2009 issue of Gourmet Magazine. He was a finalist for the James Beard Foundation Best Chef Southeast category in 2011 and 2012. In 2010, he defeated Iron Chef Jose Garces on Iron Chef America in a battle that featured Tongues and Cheeks. He was a fan favorite on Top Chef Texas Season 9.
In 2007, Chef Lee launched The Wine Studio housed in a contemporary building just across the street from 610 Magnolia. The venue boasts a state of the art home kitchen sponsored by Kitchen Aid and a 900 square foot wine cellar. This new venture includes a retail wine shop, cooking classes and unique dinner concepts that reinforce Chef’s Lee’s Farm to Table cuisine.
Chef Lee will open a new venture by winter of 2012 and will release an upcoming cookbook published by Artisan Books in Spring 2013.
Partner 610 Magnolia
Back in 2003, the agreement to close the deal on 610 Magnolia was secured over a bottle of wine and a handshake in a NYC Bistro. And that’s exactly the kind of person Brook is: a passionate gourmand, art collector, sponsor of the Arts, risk taker, self-made success and most recently, wine producer. Though he is a behind-the-scenes partner, his grand presence is always an inspiration at 610.
Chef de Cuisine
Originally from Tennessee, Nick is a graduate of the Sullivan University Culinary Program where he was awarded the ACF Regional Culinarian of the Year. His southern roots and modern techniques are a natural fit to the menu he conjures up every weekend. Keep up with everything in the 610 kitchen with his latest postings on Facebook.
After graduating from the University of Cincinnati with a business degree, he set upon a culinary career that has taken him from managing Cincinnati’s largest gourmet pizza restaurant to The Midwest Culinary Institute where he graduated top of his class and oversaw their fine dining restaurant, The Summit. His mad energy and comedic chops is the fuel behind our constantly evolving kitchen.
Restaurant Manager/Wine Director
Our extensive and ever changing seasonal wine list is entrusted to Robert who interprets how it will complement a menu that can change from week to week. Originally from Sao Paulo, Brazil he has lived in NYC, Nantucket, San Francisco and South Florida working in some of the best restaurants and hotels from coast to coast. His experience elevates everything that happens in our front of the house program.