"Possessed by imagination and obsessed with perfection.Madness without method is just... madness. While many chefs dive straight into dishes, Ryan Lee knows that real culinary magic is conjured up when a wild imagination is matched by a commitment to getting things right. This Jekyll and Hyde spirit finds its way onto Ryan’s menus and never fails to make diners feel like they’re experiencing something special without being able to figure out why. The French might call it ‘Je ne sais quoi,’ but Ryan would say it’s decades of dedication to his craft.Growing up, he was always surrounded by exciting aromas and flavors from his home kitchen. His fiery passion for cuisine was ignited from an early age, and this curiosity snowballed into a dream to travel the world, taking his tastes with him. As the clock ticked towards his 17th birthday, he decided to clarify his vision and chase after it. All these years later, Ryan is proud to say that he has led Michelin-starred events and is recognized by Michelin-starred chefs. Internationally, there are several restaurants where he has left his legacy.Getting personal:Ryan revels in being asked about the culinary world, a topic that he knows better than the back of his calloused, dexterous hands. One common question is about his signature dish, to which his response is:If you quizzed an author on which of their books was the best or if you pushed a proud parent to point out their perfect child, you’d get the same answer as I’m about to give now. They all have something special to offer in different ways. Everything I create has the same level of effort, originality, and passion poured into it. It’s impossible to pick a signature because I love them all equally.He’s an artist at heart and a master craftsman by hand. Ryan believes in saying no to boundaries, borders, and the boring status quo. He enjoys exploring different ingredients from a variety of places and experimenting with no limits to his creativity. Perhaps that explains the longevity of his career in so many countries and the admirable status he holds in culinary circles."