Chef Edward Lee has been cooking professionally for 10 years in America and Europe, training under Chef Frank Crispo in New York. At 25, he opened Clay, a successful Asian-inspired restaurant in the NoLiTa section of Manhattan. "I was the chef, the manager, the dishwasher and the host there. After five years, I was looking to rise to the next level."

He discovered 610 Magnolia eight years ago, while researching the best American restaurants. A regular customer in New York who was also a Louisville native, told him about the restaurant and its eccentric chef, Ed Garber. When Lee visited Garber during Kentucky Derby week 2001, they began a mentor-apprentice relationship that resulted in the passing of the torch from one Ed to another. Garber closed 610 Magnolia in July. Lee, in partnership with businessman Brook Smith, reopened 610 Magnolia on September 11, 2003.

610 Magnolia has reopened, in 2003, under the leadership of Edward Lee, a former innovative New York City chef who has studied under Ed Garber, the former chef and proprietor. The restaurant is now open to the public three nights a week. The restaurant focusses on New American cuisine, blending the eclectic with classical European techniques to produce a contemporary and exciting approach to dining that has always been the benchmark of 610 Magnolia. Chef Lee brings to the diners of Louisville a top tier dining experience comparable to the finest restaurants in this country.

Chef Lee believes that a true dining experience requires an entire evening. So there is only one seating nightly. "Your reserved table is yours for the whole evening,” he said. “That's what it takes to make a dinner memorable." The menu changes week-to-week depending on the seasons. The restaurant is open Thursday, Friday and Saturday. Tables will not turn. Reservations are required. A full bar serving a small a la carte menu opens at 5:30 p.m. 610 Magnolia is also available for private events.