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  Ep1Demon Chef Alvin Leung continues his visit to the Bay Area by trading skills with Benu’s Chef - Corey Lee.He invents a new dish with Chef Adam Mali of Mandarin Oriental Hotel.He then takes a stroll down Sonoma Valley with his wine maker Korbin Ming of Korbin Kameron Winery.At Supper Club.


 
 
Corey Lee
Corey Lee
Corey Lee is the James Beard Award-winning chef and owner of Benu, where he leads a team of hospitality professionals dedicated to providing Benu’s guests with highest level of cuisine and service. To realize his vision for a unique and personal restaurant, Corey spent over a year collaborating with countless purveyors, designers, gardeners, architects and manufacturers to detail each aspect of the experience at Benu.

Corey’s career spans over 15 years working at some of the most acclaimed restaurants in the world, including seven 3-star Michelin restaurants in England, France and the U.S. Immediately prior to opening Benu, Corey was the chef de cuisine at The French Laundry, Thomas Keller’s destination restaurant in Yountville, California. During his tenure at The French Laundry, the restaurant was named ‘Best Restaurant in North America’ by Restaurant Magazine and garnered the highest rating from Michelin, Mobil Guide and San Francisco Chronicle


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Michael Minna
Adam Mali
Award-winning Executive Chef Adam Mali’s culinary philosophy stems from his vast experience and his passion for food. In his role as Executive Chef at Mandarin Oriental, San Francisco, Mali will be responsible for spearheading all menus at the luxury hotel, including the new Brasserie S&P, a contemporary restaurant where Mali will offer reinvigorated menus of brasserie style San Francisco cuisine and refined cocktails complemented with a diverse wine program. Prior to joining Mandarin Oriental, San Francisco, Mali served as Executive Chef at Nick’s Cove in Tomales Bay, California. Worked hand-in-hand with Chef and Owner Mark Franz, the restaurant earned three stars from the San Francisco Chronicle’s executive food and wine editor and restaurant critic Michael Bauer. Chef Mali has garnered much recognition, having been honored by the James Beard Foundation in 2005 as a “Great Regional Chef in America.”

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Michael Minna
Korbin Ming
Born in San Francisco and grew up in the Bay Area his entire life. Korbin graduated in 2007 with a BS in Hospitality, always wanting to pursue a career in that field, but after spending three summers interning at different hotels and restaurant groups, he realized that it wasn’t for him. His major offered wine courses, which ignited a curiosity and opened up an entirely new and interestingg world with limitless possibilities.

After graduation, Korbin spent the summer and fall in Sonoma, learning from his father’s vineyard manager and winemaker. Korbin’s father, Mitchell Ming, started a vineyard and wine brand in 2000 on the ridge of Mt. Veeder, which lies on the Napa/Sonoma County line. The inaugural 2004 vintage was ready to be released in 2008, and that was the perfect opportunity for Korbin to launch the brand.

Since then, Korbin has grown the brand to 2,000 cases while using estate fruit the entire time. He is now the General Manager and does everything from order fulfillment to national and international sales, and works on the vineyard as much as possible. The wines are now distributed in 10 states and are also exported to Hong Kong and Taiwan.
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