Susur Lee was born in 1958 in Hong Kong. Susur Lee is a dual nationality holder famous chef. He is Canadian-Hong Kong chef who works in Toronto, Ontario Canada. When he was only 20 years old he arrived in Canada and started his career as an administrative chef in numerous restaurants over there. After getting enough experience in his field he decided to start his own business. His continuous struggle helped him to own. In his restaurants, he worked with his two sons, Kai Bent-Lee and Levi.
In 1978 he got married to Marilou Covey. Unfortunately as his wife tragically passed away in a plane crash of Korean Air Flight 007 in 1983. In 1991 he got married again with Brand Bent. The couple was blessed with 3 kids, Jet Bent-Lee, Kai Bent-Lee and Levi Bent-Lee. Due to his struggle and hard work he appeared in Top Chef: Masters and Iron Chef America. He has also appeared in Master Chef Asia as a judge too.
From the very beginning Susur worked as executive chef in numerous restaurants and later he started his own business. He owns a unique culinary style which is elaborated by fusion fare. One of his most famous dishes is “Singapore Slaw”. Another famous dish is Lo Hei salad which is the most favorite salad of Chinese to extent that they made every time on their New Year occasion.
He appeared in Bravo TV show that is, Top Chef: Masters as a finalist. He won a title second winner of Marcus Samuelsson. He is the 2nd chef following Rob Feenie who appear in Food Network’s Iron Chef America. He was among the few chefs who appeared in food and wine television shows, Toronto dining foundations, managing restaurants in Singapore, Canada and United States and judging culinary events. His line of restaurants is currently managed by Lotus who was also an owner of a restaurant in Toronto in 1987.
Awards and achievements:
Susur won a very prestigious award of the American Academy of Hospitality Services’ 5 Diamond Award in which he was selected among the world top chefs, CAA Five Diamond Award in Cannes, France and he was entitled as “Ten Chefs of the Millennium” by Food & Wine. Recently he was bestowed with “Canada’s Best 100 Lifetime Achievement Award”.
Moreover, he has written an autobiography named as Susur: A Culinary Life. Most part of his income is donated to the charitable institutions. Like, James Beard Foundation who perform juvenile diabetes events in Toronto. He has also done joined hands to create Susur Lee-Daniel Nestor Charity Event from which he earned $800,000 in 2010 and gave this amount to North York Hospital and aspiring Olympians.
Susur Lee Net worth:
As per estimation the total net worth of Susur Lee is $8 Million. He learned cooking from Chinese basics. As the outcomes of his successes, he owns his personal restaurants in different places. Three of them are in Toronto, one in New York.
He is considered among the top Chefs of Canada. He has cooked and served at his best in Thompson Hotel Lee’s in 2010 which prevailed his talent. Moreover, he worked in Singapore’s posh Hotel Michael at Resorts World Sentosa.