This piece is part of our LOUtoday Q+A series. Do you know someone we should interview? Nominate them here.

Local Chef Edward “Ed” Lee has done a fair amount of trailblazing in his time. From founding successful restaurants, co-founding the LEE Initiative, writing books + producing a documentary film. And his new role with Monogram — a luxury brand from GE Appliances, a Haier company — continues that trajectory.

Ed was named Monogram’s first-ever Culinary Director, which means he will set the tone for the prestigious brand by crafting its culinary guidelines and council + representing the brand at industry events.

We asked Ed 10 questions about Louisville. Keep reading to find out what his new role with Monogram entails + his perfect day in LOU described in two sentences.

What were the last 3 things you did locally?

I bought butterflies at Idlewild Butterfly Farm, ate at Holy Grale, and had a drink at ShopBar.

What excites you most about the new role as Culinary Director for Monogram?

It is a brand that reflects excellence, and I am excited to rise to that level to represent Monogram. I look forward to continuing to work with them and their world-class appliances as we bring our shared culinary vision to life.

What can you tell us about the upcoming Monogram Culinary Council that you’ll be establishing?

It will be chefs and influencers from around the country that will represent the brand consistently at events nationwide to further elevate the culture of Monogram and deepen its culinary offerings.

Describe your perfect day in Louisville in two sentences.

Start with a stroll around the Waterfront Botanical Gardens, spend the afternoon at the Speed Art Museum, eat around the restaurants of NuLu, and finish off with a bourbon or two at a neighborhood bar.

Name 3-5 other local leaders, influencers, or movers + shakers you’re watching.

Matt Jamie of Bourbon Barrel Foods, My Morning Jacket, Hannah Drake, and Fred Minnick.

You can only choose one local restaurant menu to bring with you to a deserted island — which one is it and why?

Indi's Fried Chicken because I can eat their fried chicken every day ‘til I die.

What is your favorite local restaurant that’s no longer with us?

Lilly's, it was a Louisville institution.

What are some of your favorite local ingredients to cook with and where do they come from?

Sorghum which we get from a local farm, country ham from Newsome's in Princeton, KY, and of, course, bourbon which is as much an ingredient to me as it is a spirit.

What’s something that every Louisvillian should know about?

The Botanical Garden is an awesome place to visit.

What do you think Louisville will be known for in 10 years?

Arts, hospitality, and of course, bourbon.

Question

What local ingredients do you like to use in your cooking?

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