Chef Jae Lee is the founder of Nowon, the Korean-American gastropub redefining New York dining.

Raised on Korean flavors and shaped by New York kitchens, Jae built Nowon from the ground up — not with outside investors, but with sweat equity, reinvested profits, and relentless discipline. What started as a tiny East Village kitchen has grown into a multi-location brand: a wood-fired expansion in Bushwick and a licensed Nowon in Boston’s Seaport.

Nowon isn’t “just Korean” or “just American.” It’s both. A mash-up of kimchi and cheeseburgers, chopped-cheese rice cakes and pocha culture — all powered by hip-hop energy. The food reflects Jae’s own identity: unapologetically Korean-American, playful yet precise, rooted in family and Queens but built for the intensity of New York City.

While many chefs remain tied to the line, Jae has stepped fully into the role of CEO. He spends a few days a week inside his restaurants — in the East Village and Bushwick — coaching leaders, checking standards, and strengthening systems. The rest of his time is dedicated to strategy, culture-building, menu development, and long-term brand growth.

Beyond the kitchen, Jae is a devoted Catholic, husband, and father. Mornings in Long Island City revolve around family, prayer, and training — discipline that shapes his clarity as both a leader and a creator.

Today, Jae’s mission is bigger than food: to build a lasting Korean-American restaurant brand rooted in authenticity, community, and the belief that great food connects people.