You might be surprised to hear Corey Lee describe the food at Michelin three-star Benu as “fusion,” without a hint of irony. Whatever he calls it, his singular blend of Korean and Cantonese traditions with laser-focused fine-dining technique has made the 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 choose to work with a photographer who does some of his best work improvising on the fly. I was. This project took us from his San Francisco restaurant to Jeju Island, where I spent a once-in-a-lifetime day freediving with the Haenyeo. Corey knew what he was doing all along.