Tong Lee

Chef de Cuisine

Chef Tong Lee is the Chef de Cuisine Chef of Somaek, where he works alongside Chef Jamie Bissonnette to honor the traditions of Korean cuisine at the restaurant that has garnered accolades from The New York Times, The Boston Globe, The Michelin Guide, among others. 

Born in South Korea and raised in Massachusetts after immigrating to the United States with his family at the age of nine, Lee's culinary perspective is deeply rooted in the flavors, techniques, and memories of his childhood. Although cooking was his dream from a young age, Lee initially pursued biology and environmental science in college, following a more traditional path encouraged by his immigrant parents. However, after graduating, he realized his passion for food had never left and committed himself fully to a career in professional kitchens. Forgoing culinary school, he learned through hands-on experience, seeking out mentors at every stage of his career and building his foundation in acclaimed Boston-area restaurants including 80 Thoreau, a farm-to-table restaurant located in Concord, and Little Donkey, where he first met Bissonnette. 

When Bissonnette announced the opening of Somaek, Lee saw the opportunity as a natural culmination of his experience, a chance to cook the Korean food he grew up eating while helping introduce its depth and nuance to a wider audience. Joining the restaurant from its earliest days, he initially focused on recipe development and traditional Korean flavors before rising into a leadership role overseeing the kitchen and continuing to shape the restaurant's culinary direction, now as the Chef de Cuisine.

At Somaek, Lee partners closely with Bissonnette to balance authenticity with innovation, continually refining dishes while preserving the comforting, nostalgic qualities that define Korean home cooking. His greatest source of inspiration remains his mother's cooking, which he came to appreciate even more after years spent working in restaurants. Every new dish is measured against the meals he grew up eating, with the goal of creating food that feels familiar to Korean guests while offering an inviting introduction to those discovering the cuisine for the first time.

Outside the kitchen, Lee enjoys hiking, antiquing, reading, and collecting vintage silver spoons and Korean pottery.