Corey Lee, of Thomas Keller’s French Laundry, is causing a lot of curiosity and buzz lately because he’s going to go off on his own to open a restaurant in San Francisco.  We all know about the brilliance of David Chang with his Momofuku restaurants in New York, but not many know about Corey Lee.  How good is Corey Lee?  For starters, he won the Rising Star Chef of the Year award from the James Beard Foundation.  Interestingly, he started off his career washing dishes and after stints at New York’s Daniel and Thomas Keller’s Per Se in New York, he finally became chef de cuisine at one of the most famous restaurants in the world at French Laundry: a three star restaurant according to the famed Michelin Guide.  So what did Corey Lee learn from his time at French Laundry?
I think it really has to do with commitment and the work ethic. Those things go hand in hand. When I started here, Thomas was here working almost every service, and working past every service. It’s that kind of dedication that allowed him to have the success he has now and allowed him the opportunities he has now. It’s that hands-on approach that struck me right away and stayed with me. It’s the kind of chef and operator I want to be.

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