Chef Dylan Lee is a private chef based in Seattle, Washington, known for creating high-concept, non-traditional, and cross-cultural dining experiences that bring people together. His journey as a chef began in 2009 in Seattle, where he developed a passion for hospitality and innovation that has shaped every step of his career. That dedication led him to explore every facet of the restaurant world—from front of house to back of house, and even behind the bar—building a well-rounded foundation that now fuels his work as a private chef.

After studying culinary arts at the Seattle Art Institute, Chef Dylan moved to Los Angeles and joined Bottega Louie, during the city’s downtown renaissance, taking on multiple roles in a formative chapter that helped define a restaurant now woven into LA’s dining culture. Since returning to the Pacific Northwest, Chef Dylan has worked at some of Seattle’s most established restaurant groups, including Ethan Stowell Restaurants, Waymac Industries, and Georgetown Ballroom. 

Today, Chef Dylan leads The Mixed Chef Industries, a private chef company that specializes in intimate events, farmer’s market pop-ups, and food stall-style experiences that are personal, exciting, and deeply connected to the moment.

His food reflects his Black and Korean heritage, as well as his Pacific Northwest roots, with an emphasis on local sourcing, seasonal ingredients, and collaboration with other small businesses.

Beyond his professional work, Chef Dylan is passionate about charitable cooking. He manages the kitchen at the West Seattle Eagles Club, where he organizes and cooks weekly dinners for donation. For Chef Dylan, giving back through food is not just an act of service—it’s a core part of what it means to be a chef. He believes that everyone deserves a hot meal, and that sharing food is one of the most meaningful ways to build community.