Edward Lee
Guest Chef at Restaurant Vive
Edward Lee began his culinary career in Sydney, Australia, in 2006, and worked at top restaurants including Claude's, Bathers Pavilion and Atelier. In 2014, he moved to Copenhagen, Denmark, to work with Torsten Vildgaard at Studio and Eric Vildgaard at Jordnær. As assistant head chef at Jordnær, he helped lead the team when the restaurant was awarded its second Michelin star. In 2022, he opened Gaijin, followed by Udtryk in 2025. Together with Regitze Jensen, he led the restaurant to a Michelin star just 41 days after opening – the fastest in Nordic history.
Why do you work in the culinary industry?
I work in the culinary industry because of my deep passion for food and produce. It’s not a job but a passion I’ve had since childhood.
What sparks your passion for creating and collaborating on culinary experiences?
The produce and the energy of the team around me because without that, I am nothing.
What matters most to you when it comes to dining?
Flavour first and correct temperatures. It’s the simple things that, if you get them right, create a magical dining experience and genuine hospitality.
Your food philosophy:
My food philosophy is ingrained in the produce and nature that surround me, and interweaving them with my life and culinary background. Touches of French, Japanese, Cantonese and Nordic influences reflect me as a person and a chef.
Your favourite drink in the evening or when going out to relax:
Champagne and wine. Life’s too short to drink badly during precious time off.
Your favourite pizza:
A simple Margherita with proper buffalo mozzarella. Again, something so simple, if done right, is a thing of beauty — often underestimated!
Restaurant
Vive
At Vive, our food philosophy is built around two concepts that are especially important to us: New Nordic Cuisine and Fun Dining. Our dishes are made with fresh ingredients sourced as locally as possible. We let their natural flavours shine, without masking them with unnecessary seasoning. Our flavour combinations are not always the most traditional – this is where creativity is free to flourish.
