Meet Chef Jack
Award-winning Chef, T.V. Host, Restaurateur, and Humanitarian.
I am a fusion of the many cities and countries I am from. This has shaped my philosophy for creating awe-inspiring experiences that bring people together to appreciate and enjoy the food they eat.
I was born Ly Vinh Vien in Ho Chi Minh City, Vietnam. The eldest son of Chinese immigrants, I learned to cook with my mother as a young child. Cooking will always remind me of her.
At the age of 10, leaving behind my mom, I fled Vietnam with my aunt and we eventually came to America as refugees where we settled in California. It would be 18 years before I would have enough money to go back to Vietnam to see my mom and meet a brother who had not yet been born when I left.
When I arrived in the United States, I didn’t understand English very well, so I spent a lot of time watching TV. My favorite show was Three’s Company. I really admired the character of Jack Tripper (played by the late John Ritter), who was a chef on the show. I wanted to be just like him – and that’s why I call myself Chef “Jack” Lee!
At the age of 12, I started working at a small restaurant. I had several different jobs to help make ends meet for my family, including selling homemade egg rolls (that years later I became known for. Eventually, I was able to attend and graduate from the California School of Culinary Art under the Le Cordon Bleu Program.
During my studies, I had a dream to work for Hotel Bel-Air, and with a lot of determination, I secured a voluntary position as a trainee chef and eventually became the Banquet Chef.
My experience at Hotel Bel-Air helped me to create my own style of fusion cuisine that I became famous for as a private chef and caterer with my company, Chinoise Cuisine. This led to me becoming a restaurant consultant on several ventures, launching my own brand of chili sauce, along with speaking and hosting events and TV shows in the U.S. and Asia.
Just over a decade ago - at what felt like the top of my career, I lost my sense of taste due to a health condition. No matter the dish, a chef needs to taste the food they are cooking. Over the almost two years it took to get my sense of taste back, with the help of clients and friends, I learned a new sense of confidence as a chef, a new appreciation for my work - and of course a new appreciation for the taste of food, that I now share with audiences around the world.
Over the course of my career, I have had the honor of working with celebrities like Oprah Winfrey, Angelina Jolie, Clint Eastwood, and David Foster, and for big events like The Oscars, and The Grammys.
As big as my love is for being in the kitchen, I also have a passion for hosting and performing. As a speaker, I have presented and shared cooking demonstrations for audiences at TEDx, Foxwoods Casino, and in partnership Bally's Twin River Lincoln Casino Resort, where in addition to speaking and performing food demonstrations, I worked with them to develop the Emerald Bay Food Hall that opened in 2023.
I’ve had the privilege of hosting and appearing as a guest judge on over a dozen TV programs in the US and Vietnam, where I am able to showcase delicious dishes and create connection and community through food - the things that make every bite more meaningful.
I’ve cooked all my life and here I am - still cooking! I look forward to sharing my passion for food with you.
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MEDIA BIO
Jack Lee is an award-winning chef, T.V. host, restaurateur, and humanitarian. Chef Jack has spent over 30 years between the U.S. and Vietnam, creating connection and community through food. He has appeared as a host, judge, and guest chef on over a dozen shows, including Rachael vs. Guy: Kids Cook-Off, Cutthroat Kitchen, Vietnam’s TopChef, MasterChef, and My Mom Cooks Better Than Yours. Chef Jack has also presented on stages at TEDx, Foxwoods Casino, and Bally's Twin River Lincoln Casino Resort.
In addition to cooking for The Grammys, Oprah Winfrey, Clint Eastwood, and David Foster, he has consulted on a variety of restaurants, including the Emerald Bay Food Hall at Bally's Twin River Lincoln Casino Resort.
Chef Jack supports a variety of charities, including March of Dimes, Netspace Culinary Academy with Anna Olson, and serves as a goodwill ambassador for K.O.T.O., teaching employable food industry skills to Vietnamese street children.
AWARDS
2019
Chef of the Year - Dan Ong Magazine
2018
Presidential award from California Chef Federation by Chef Robert Phillips
2017
Chef of the Year - The Thao Van Hoa
2014
The Golden Spoon Award