Chef Jae Lee is the chef and founder of Nowon, the Korean-American gastropub that has become one of New York’s most talked-about dining experiences.

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 began as a single East Village spot has grown into a multi-unit brand: a wood-fired expansion in Bushwick and a licensed location 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 story: unapologetically Korean-American, playful yet precise, rooted in family but built for the city.

Unlike many chefs who remain tied to the line, Jae has stepped fully into the role of CEO. He now spends two days a week inside his restaurants — one in the East Village, one in Bushwick — coaching leaders, checking standards, and refining systems. The rest of his time is dedicated to strategy, culture, and building a lasting legacy.

Beyond the kitchen, Jae is a devoted Catholic, husband, and father. Mornings in Long Island City begin with family, prayer, and training — discipline that fuels both his personal life and professional vision.