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Chef Edward Lee named ambassador to promote Seoul’s culinary culture
Seoul Mayor Oh Se-hoon, right, presents a traditional Korean tray table to Edward Lee during an honorary ambassador appointment ceremony at Seoul City Hall, Wednesday. Yonhap
By Park Ung
A ceremony appointing Korean American chef Edward Lee as an honorary ambassador of Seoul was held at Seoul City Hall on Wednesday.
Lee, runner-up on the Netflix show "Culinary Class Wars," has played a key role in globalizing Korean cuisine through his TV appearances and cookbooks. He emigrated to the United States with his parents when he was a toddler. Although raised in New York, he later moved to Louisville, Kentucky, where he ran a restaurant for 22 years.
“Seoul is a city with an incredibly diverse and rich food culture,” Lee said. “As the city’s honorary ambassador, I will do my best to introduce Seoul’s flavors to the world and share its unique charm with as many people as possible.”
Following the ceremony, Lee and city officials shared a lunch featuring tofu — a dish that left a lasting impression on "Culinary Class Wars" and symbolizes Seoul’s healthy food culture. The city said the meal, low in sugar and linked to anti-aging benefits, was intended to highlight its commitment to promoting healthy eating.
“We expect Lee’s recognition and genuine culinary philosophy to help promote the city’s vibrant food culture worldwide and raise its profile as a global tourist destination,” the city government said.
Seoul Mayor Oh Se-hoon said that as the city’s reputation as a leading culinary destination continues to grow, having a renowned chef like Lee as honorary ambassador will be a tremendous asset.
“I look forward to his efforts in helping make Seoul a must-visit destination for food lovers around the world,” he said.
Lee is using food not only to promote Korean cuisine but also to raise awareness about the importance of environmental issues.
Last November, Lee opened a Korean restaurant in Washington, D.C., with a mission: eliminating plastic to promote environmental sustainability. Through the zero-plastic restaurant, he aims to deliver a broader social message by blending culinary excellence with a commitment to meaningful change.