Called a “culinary genius” Susur’s life story is as original as his food creations. Raised in the mean streets of Hong Kong, he found refuge as a teenager washing woks in kitchens. A love affair with a Canadian woman brought him to Toronto but it ended tragically when his young wife died in a plane crash. Susur Lee decided to stay and channel his creative energy and love for food into a career as a chef. Today he enjoys international acclaim as the master of nouvelle chinoise cuisine – a magical fusion of east and west. His restaurants Susur and Lee have drawn fans from the highest echelons of the culinary world, like renowned chefs Bobby Flay and Charlie Trotter, and writer Ruth Reichl. Food and Wine magazine named him one of the top ten chefs in the world.