Jason Frye of Star News covered Chef Lee’s experience and background in this article from 2013.
“‘We walk in the back door of this restaurant I’d never been in and hand the chef this huge piece of tuna belly,’ Grossman said. ‘He pulls out this knife as long as a sword and slices the belly up. A few minutes later, he gave each of us plates of rice and slices of raw tuna belly. I was apprehensive at first. Fish has to be cooked, right? But I ate it. I’m glad I did. It melted in my mouth. It changed everything for me.'”
Read the article on StarNews.com for more of Chef Lee’s start in the culinary world.