Lee Man Yew recently completed a one-year externship at Zuni Café in San Francisco. Although it was his first time living away from home, he quickly found a second home at Zuni, where he gained hands-on experience learning the principles of cooking with the finest California produce.

 

During his time there, he developed a deep appreciation for the “farm to table” philosophy and the art of creating high-quality, seasonal dishes. This experience has reinforced his passion for culinary arts and shaped his vision for a career centered on sustainable, thoughtful, and innovative cooking.