Andy Lee

Coming Up

Lee’s career has moved through formats that each demand a different kind of control. As founder and private dining chef of Nanoom Dining, Head Chef of Lunch Bunch, and chef of Sushi Wadatsumi, he has worked across intimate service, kitchen leadership, and the focused discipline of a sushi counter. Taken together, those roles mark a chef whose work has been refined through repetition rather than reinvention.

Where They Are Now

In Hong Kong, Lee is chef at Sushi Wadatsumi. The role asks for consistency, control, and attention to detail, and it is there that his training and background settle into their current form. The work is not framed as expression for its own sake; it is translation, turning the rigor of his culinary education and the depth of his experience into something immediate at the counter.

In Their Words “I truly believe what makes Nanoom Dining special is that it is my love letter to both my Corean heritage as well as my 17-year long career as a chef.” Nanoom Dining is presented here as a private dining format shaped by inheritance and experience. The line ties the concept to Corean heritage and to 17 years of work as a chef, making the concept less about presentation than about accumulated practice. “I make Corean food the way our parents and grandparents remember them.” That statement places the work inside memory and continuity. The standard is not novelty but recollection: food made to match what earlier generations remember, and to keep that reference clear in the present.