Susur Lee Biography: Wife, Age, Nationality, Net Worth, Children, Recipes, Restaurants, Parents

Biography

Susur Lee, born in December 1958 in Hong Kong, is an acclaimed Canadian chef.

He is celebrated for his innovative fusion cuisine that artfully combines Chinese culinary traditions with French techniques. He began his culinary journey at age 16 as an apprentice at the prestigious Peninsula Hotel in Hong Kong before immigrating to Canada in 1978.

In 1987, Lee launched his first restaurant, Lotus, in Toronto, which set the stage for a series of acclaimed ventures, including Susur, Lee, and Luckee.

Renowned for his inventive dishes, particularly his signature “Singapore Slaw,” Lee has become a prominent figure in the culinary world, appearing on shows such as Iron Chef Canada, Top Chef: Masters, and Chopped Canada.

As the head of the Susur Lee Restaurant Group, he has garnered numerous accolades throughout his career, including the CAA Five Diamond Award and Canada’s Best 100 Lifetime Achievement Award in 2017. His enduring influence has solidified his reputation as one of Canada’s foremost culinary innovators.

Canadian chef
Susur Lee
Wiki Facts & About Data
Real Name:	Susur Lee
Born:	27 December 1958 (age 68 years old)
Place of Birth:	British Hong Kong
Nationality:	Canadian
Education:	N/A
Height:	1.68 m
Parents:	Mr. and Mrs. Lee
Siblings:	N/A
Spouse:	Brenda Bent (m. 1991), Marilou Covey (m. 1978–1983)
Girlfriend • Partner:	Not Dating
Children:	Kai Bent-Lee, Levi Bent-Lee, Jet Bent-Lee
Occupation:	Chef • TV Personality
Net Worth:	$8 million-$15 million (USD)

Early Life & Education

Susur Lee, of Chinese ethnicity, was born in Hong Kong on January 1, 1958. While details about his religious beliefs and the personal lives of his family members remain private, it is known that he was the youngest of six children raised in a working-class neighborhood in a busy, industrialized part of the city.

His parents, both involved in the restaurant industry, instilled a strong work ethic in their children, encouraging them to contribute to the family’s livelihood, including tasks like assembling plastic flowers for factories.

Lee’s early fascination with food was sparked by dim sum outings with his father and the vibrant street food culture of Hong Kong. At home, his mother’s focus on healthy, steamed dishes created a contrast that deepened his appreciation for diverse flavors and textures. This, in turn, fueled his keen sensory awareness, especially his acute sense of smell—a skill he credits as central to his culinary success.

Favoring hands-on work over academics, Lee began his culinary career at age 14 as a dishwasher in a Pekingese restaurant. By 16, he secured an apprenticeship at the prestigious Peninsula Hotel, where he refined his craft in classical French and European cooking, quickly rising to chef saucier by age 19. Although there are unverified reports that he briefly attended the Culinary Institute of America in New York, there is no confirmed record of formal higher education.

In 1978, at age 20, Lee immigrated to Toronto, Canada, where he continued to build his career, ascending to executive chef roles at several notable restaurants and laying the foundation for his future culinary empire.

Career

Susur Lee’s culinary career, spanning over four decades, is defined by innovation, global fusion cuisine, and international recognition. His journey began in Hong Kong, where he started as a dishwasher at age 14 in a Pekingese restaurant before earning an apprenticeship at the prestigious Peninsula Hotel at 16.

There, he mastered classical French techniques and European cuisine, rising to the position of chef saucier by 19. In 1978, he immigrated to Toronto, Canada, where he further honed his skills as an executive chef at several prominent restaurants.

In 1987, Lee opened his first restaurant, Lotus, in Toronto, introducing his signature style of blending Chinese culinary traditions with French techniques. The restaurant’s critical success cemented his status as a pioneer of fusion cuisine.

A decade later, in 1997, he launched Susur, which garnered widespread acclaim — earning the CAA Five Diamond Award and recognition by Condé Nast Traveler as one of the world’s top 50 restaurants. His inventive dishes, such as the celebrated “Singapore Slaw,” exemplified his talent for balancing complex, multicultural flavors.

Lee expanded his culinary empire in 2004 with the opening of Lee, a vibrant and approachable dining spot in Toronto. He followed this with Shang in New York City in 2008, bringing his fusion concept to an international audience. He later introduced Luckee in 2014, which focused on modern dim sum and Cantonese cuisine, and Lee Kitchen at Toronto Pearson International Airport.

Through the Susur Lee Restaurant Group, he continues to oversee these ventures, consulting and opening pop-ups in locations such as Singapore and Dubai.

His television appearances have further amplified his profile, with notable roles on Iron Chef Canada, Top Chef: Masters, Chopped Canada, MasterChef Asia (as a judge), and Iron Chef America, where he famously competed against Bobby Flay. His contributions to the culinary industry have earned him prestigious accolades, including the Canada’s Best 100 Lifetime Achievement Award in 2017 and ongoing recognition as one of Canada’s foremost chefs.

Social Media

• Wikipedia: Susur Lee
• Instagram: Susur Lee (@susurlee)
• IMDb: Susur Lee
• Facebook: Susur Lee

Personal Life

Susur Lee was born on January 1, 1958, in Hong Kong, making him 68 years old. He has been married twice. His first marriage was to Marilou Covey in 1978, shortly after immigrating to Canada, ending in divorce in 1983.

He later married Brenda Bent in 1991, a designer and creative collaborator who has shaped the aesthetic and branding of his restaurants, including Susur and Lee. Brenda Bent remains his current wife, and they share a long-term personal and professional partnership.

Lee has three sons from his second marriage to Brenda Bent: Kai Bent-Lee, Levi Bent-Lee, and Jet Bent-Lee. They are all involved in the culinary and creative industries, with Kai and Levi running the YouTube channel Bent-Lee Bros and Jet working with his father’s restaurant group. He has no documented children from his first marriage to Marilou Covey.

Net Worth

Susur Lee, a celebrated Canadian chef born in Hong Kong, has an estimated net worth ranging from $8 million to $15 million.

His wealth stems primarily from his successful restaurant ventures, including Lee, Luckee, and Lee Kitchen in Toronto, as well as TungLok Heen in Singapore.

Additional income sources include television appearances on shows like Top Chef: Masters and Iron Chef Canada, brand endorsements, and digital content creation on platforms like YouTube and TikTok.