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Suhyung Lee is the chef patron of Restaurant Carnaby in Seoul. He began his culinary journey at El Celler de Can Roca in Girona, Spain—awarded 3 Michelin Stars and a three-time winner of the World’s Best Restaurants award—where he built his foundational skills and philosophy. He went on to hone his craft at world-renowned establishments such as Restaurant Andre in Singapore, The Press Club in Melbourne, and JKS Restaurants Group in London.

As an Executive Sous Chef at London's prestigious JKS Restaurants Group, He went on to lead the kitchens of Asian restaurants BAO and XU as Head Chef. His fine-dining background shaped a fresh identity for both restaurants through his distinctive culinary style.

Beyond his leadership in the kitchen, Lee has made his mark globally through guest chef takeovers, pop-up events, and collaborative four-hands dinners across the UK and internationally.

Returning to South Korea, he also served as a Consulting Chef for Hanwha Solutions. Lee currently runs three unique ventures: Carnaby, a modern Korean restaurant; Garusilby, a Korean-style bar focusing on soju and small plates; and Carnaby Cheesecake, a dessert brand dedicated to premium cheesecakes. Across all his projects, he continues to evolve his culinary vision, blending tradition with innovation.