Chef Kevin J. Lee is the owner and creative force behind Pai Honolulu, where he blends culinary artistry with scientific precision to create an unforgettable dining experience. His love for food and cooking began in Southern California, preparing meals with his mother, and deepened through visits to his grandmother in San Francisco’s Chinatown, where he was immersed in rich culinary traditions.

Chef Kevin pursued his passion academically, earning a degree in Food Science from the University of California, Davis, before graduating with honors from the Culinary Institute of America in Hyde Park, New York. Seeking to refine his craft, he apprenticed at some of New York’s most acclaimed restaurants. Under Floyd Cardoz at Tabla, he developed an appreciation for the bold spices and aromas of Indian cuisine. At Oceana, he honed his expertise in seafood as Poissonier and Saucier, mastering the art of enhancing natural flavors through simplicity. As Sous Chef at Michelin-starred Dovetail, he worked alongside Chef John Fraser, contributing to the restaurant’s first Michelin star. His journey also took him to Bo Innovation in Hong Kong, where he staged at the avant-garde, three Michelin-starred restaurant.

Before opening PAI Honolulu, Chef Kevin served as Chef de Cuisine at Prima Hawai‘i, where he introduced contemporary interpretations of traditional favorites, making a significant impact on the local culinary scene. After a four-year search for the perfect location, he launched Pai Honolulu in 2017, a restaurant that embodies his philosophy of thoughtful innovation and meticulous craftsmanship. With a deep commitment to quality, Chef Kevin curates many of his ingredients in-house, ensuring every dish is a reflection of his passion, precision, and creativity.