From San Francisco to Jeju Island, Korea
You might be surprised to hear Corey Lee describe his food at Michelin three-star Benu as “fusion” without a hint of irony. Whatever he calls it, his unexpected and uniquely masterful blend of Korean and Cantonese traditions with laser-focused fine dining technique have made his 20-course tasting menu one of the great dining experiences in the world. You might also be surprised that a chef known for control and precision would want to work with a photographer who does some of his best work improvising on the fly. I sure was. This project took us on a special journey from his San Francisco restaurant to Jeju Island in Korea, where I spent a once-in-a-lifetime day freediving with the Haenyeo. Corey Lee knew what he was doing all along.