Q&A with Head Chef Ted Lee

Welcome aboard, our new Head Chef Ted Lee, a fantastic addition to the Mr. Good Guy Hobart team! Today, we’re sitting down with the incredibly talented Ted Lee to explore the beginnings of his culinary journey and the inspirations behind his passion for cooking!

Q: Where were you born?

I was born and raised in Incheon, Republic of Korea, a city renowned for its fresh seafood due to its coastal location.

Q: When did you move to Australia, and what motivated you to make this move?

I moved to Australia in 2012, seeking to immerse myself in a completely different environment. The goal was to explore new opportunities and lifestyles abroad, believing that the experience would bring about positive change in my life. Australia, with its abundance of opportunities, high quality of life, beautiful nature, and a culture that embraces diversity, seemed like the perfect choice for this new chapter.

Q: When you were younger, who inspired you to become a chef and why?

My mum used to run a restaurant when I was young. Watching her cook and serve customers sparked my interest in cooking. One unforgettable memory is when she gave me the chance to fry chicken. I was truly excited and intrigued.

Q: How long have you been a chef? Tell us about your career background and any career highlights before Mr. Good Guy.

Mr. Good Guy isn’t entirely new to me! I first joined Mr. Good Guy Hobart in 2018, where I immersed myself in Southeast Asian cuisine for around two and a half years. In 2021, I transitioned to Tesoro Italian restaurant, marking another chapter in my culinary journey, reaching the position of Sous Chef.

Over the past decade, I’ve dedicated myself to the culinary arts in Australia. Beginning in the hospitality industry at a Korean restaurant in Canberra, I progressed to mastering modern Australian cuisine at Pony Dining Eagle Street Pier in Brisbane. It was there that my profound passion for culinary arts blossomed. Driven by this passion, I sought to diversify my skills across various cuisines. Now, I’ve returned to Mr. Good Guy to lead the kitchen team as Head Chef.

Q: Coming back to Mr. Good Guy and taking on the role of Head Chef can be both challenging and exciting. How do you feel about this new opportunity, and what are you looking forward to the most?

I am thrilled to return to Mr. Good Guy and feel deeply honoured to step into the role of Head Chef. While this presents a new challenge for me, I believe I am well-prepared to shoulder this significant responsibility. I look forward to curating an enriching culinary experience for our customers, guiding them on a Southeast Asian food journey. Collaborating with our diverse kitchen team and Executive Chef Jonathan is something I eagerly look forward to.

Q: What is your favourite dish on the Mr. Good Guy menu and why?

My top pick from our menu is the Nyonya Style Kapitan Chicken & Potato Curry. The richness and aromatic blend of various herbs and spices make it truly delightful. I highly recommend trying this curry – you won’t regret it once you do!

Q: Where would you love to travel next to try the food?

Thailand. I would love to experience Thai street food and discover what locals eat. Exploring the recipes passed down from generation to generation would be a culinary adventure. Additionally, tasting the authentic flavours of Thailand would offer insights into their local culture, and most importantly an inspiration for my next new dish for Mr. Good Guy!