Photo of Paul Lee courtesy of Todd Porter and Diane Cu

Photo of Paul Lee courtesy of Todd Porter and Diane Cu



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Paul Lee, of Los Angeles institution Patina.

5.19.15 | Issue #17

it's not easy to reinvent a 25-year-old restaurant.

But we'll be damned if chef Paul Lee hasn't done just that. Patina, the old guard heavy-hitter located in the Walt Disney Concert Hall in DTLA, brought Lee on as executive chef in January, and announced shortly after that it would join the ranks of tasting-menu only spots around town. Ironically, Lee (fresh off fancypants stints in both Paris and San Sebastian) is a sucker for comfort food. Beer, frozen dumplings, the works.
Chefs! They're just like us!


My go-to spot for anything Asian in Los Angeles.

The game changer for flavor profile on any dish!

My definition of comfort food.

Coffee or Tea in the morning?

My favorite kind of beer, and the beginning and end of an off day.

The source of all ideas nowadays.

Adding a little sugar to your mayonnaise on a sandwich could change your day.

The famous cookbook store in New York City that I have to visit every time I'm in the Big Apple.

The one most difficult ingredient to cook with. I am still trying to perfect my omelets.

For some reason, watching competitive sports motivates me to cook better food.