Kevin Lee

Originally from South Korea, Chef Kevin Lee emigrated to the United States at the age of sixteen and began his culinary journey at Le Cordon Bleu. Lee has since developed a dynamic and well-versed background, going on to lead the culinary teams at several hotels and renowned restaurants in Los Angeles, including Makani in which he led the opening of in 2018, The Line Hotel, The Aster Hotel, and more, and served as the executive chef at elite hospitality groups Michelin Star Restaurant Group, Centeno Hospitality and Citrin Hospitality.

As executive chef of Pendry Park City, Lee will oversee menu development, ingredient sourcing, culinary education and development for the resort’s signature Japanese American steakhouse, KITA, as well as the resort’s two lounge concepts, Aprés Pendry and Pool House—Park City’s only rooftop pool and restaurant.