One of the most celebrated gastronomic events of the year is the Hennessy X.O Appreciation Grows dinner series, which will be meticulously orchestrated by Chef Edward Lee this 18-21 April 2012.
Hennessy X.O is a showcase into the originality of its makers in creating a superior product and birthing the prestige spirits market. Hennessy X.Os Appreciation Grows campaign captures a series of experiences aimed at defining excellence, quality, originality and heritage of Hennessy X.O Appreciation stems from perfect understanding, seamless enjoyment and immaculate experiences, which enhance with deeper understanding over time.
Realized by Hennessy X.O, the journey of Hennessy X.O Appreciation Grows continues this year with an enriched gastronomy experience featuring true creations celebrating the spirit of the brand.
True connoisseurs can also look forward to an exclusive reveal of the brands evolution with the introduction of the Hennessy New Pack and Hennessy X.O Mathusalem.
This installment of Hennessy X.O Appreciation Grows features Chef Edward Lee, a James Beard finalist for Best Chef and winner of the American Iron Chef, among many other accolades.
EDWARD LEE
EXECUTIVE CHEF
OWNER OF 610 MAGNOLIA
Chef Edward Lees story and his food could only happen in America. One part Souther! n soul, one part Asian spice, and one part New York attitude, Lee is a Korean-American who grew up in Brooklyn, trained in classical French kitchens, and has spent the better part of a decade cooking in Louisville, Kentucky.
Lees passion for food is only surpassed by his sense of adventure; it is, after all, what took him to Louisville from a successful career in New York City. In 2001, on a cross-country road trip, Lee wound up in Louisville during Derby Week, the busiest dining week of the year. On a tip from a friend, he sought out the eccentric chef of a local gem called 610 Magnolia, finagling an invitation to work in the kitchen for the week. Impressed with Lees passion and skill, the chef offered him the restaurant less than a year later, and his Southern adventures began. The rest is history.
A James Beard finalist for Best Chef: Southeast in 2011, he has been featured in Gourmet and Esquire magazines, defeated Iron Chef Jose Garces on Food Networks Iron Chef America, appeared on the CBS Early Show preparing an eclectic three-course meal for a family of four for under $40, and was most recently seen on Top Chef: Texas. Lee continues to seek out adventure, whether fishing bare-handed in a Kentucky creek, hunting for venison, working in a slaughterhouse or dropping in on a friends restaurant to cook for a few days. He approaches his professional and culinary life with candor, humor, and most importantly the same spirit of adventure that was the original impetus for his success.
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