One could say that the virtuoso Chef Susur Lee was born with a spoon in his mouth-- but it would be a tasting spoon, not a silver one. From humble beginnings as a 16-year-old apprentice at a prestigious Hong Kong hotel to his Atlas stride atop the fickle universe of celebrity chefdom, Susur Lee has never deviated from a consuming passion: to create tantalizing dishes that blend textures and flavours in glorious harmony. Balancing the epicurean traditions of China with the classical techniques of French cuisine, Lee improvises a daring and original culinary aesthetic. Praised as one of the "Ten Chefs of the Millennium"​ in 2000 by Food & Wine magazine, Susur Lee is still at the top of his game. In addition to helming five restaurants in Toronto—Lee, Bent, Luckee, Lee Kitchen and Fring's—and overseeing his prestigious TungLok Heen in Singapore's Hotel Michael, Lee makes numerous television appearances and travels the world as guest chef and consultant. Following appearances on Iron Chef America, he became a media sensation on Top Chef Masters, where he vanquished 20 competing chefs and crossed filleting knives with chef Marcus Samuelsson in a kitchen showdown. Lee is currently a judge on Food Network Canada's Chopped Canada, and recently joined the stellar three-judge panel on Lifetime's new series Masterchef Asia, to be aired this fall.