Behind the Apron with Chef Dan Lee
A Conversation with MasterChef Winner, Dan Lee
Chef Dan Lee with Caroline Yates at a private dinner party in Hampshire.
Since winning MasterChef: The Professionals, Chef Dan Lee has taken an unconventional path. His career is one shaped more by instinct than logic. In this conversation, Dan shares how a chance encounter in a Bangkok street food market set him on a journey that would eventually lead to cooking for world leaders in Singapore.
His story is anything but ordinary. Along the way, Dan has learned to trust his gut, take risks most would avoid, and stay true to the food he loves — even when it means walking away from the comfort of traditional kitchens. His reputation has been built on technical excellence, a genuine care for people and the creativity he brings to every table.
Cooking for Travel
Your love of travel and cooking has taken you around the world. Can you describe your most memorable experience?
My first trip to Asia changed my life. My Dad’s family come from Hong Kong, but I didn’t visit until I was 20. On the way, I had a stopover in Bangkok. Bleary-eyed and groggy from the flight, I found myself in a busy street food market. That experience changed everything I thought I knew about cooking. The sticky heat from the gas and coal fires, the aroma of hundreds of dishes - the intensity of it was almost too much.
The first dish I tried was tom yum soup, followed by a whole steamed sea bass and noodles. As long as I live, I won't forget how that taste hit me. It was better than any fancy Thai restaurant in London. It wasn’t about pretty plating - it was all about authentic food and real flavour. I knew right then that my cooking would never be the same again. That first taste of soup changed how I cook forever.
While I’ve stayed close to fine dining, my cooking is deeply inspired by street food. I’m really proud of my street food pop-up, Hawker Dan. I use slightly more modern techniques (I think we are the only street food truck with a sous vide machine!), but the authentic flavours I tasted all those years ago are still at the heart of what we do.
MasterChef: Trusting Instinct Over Perfection
Was there a moment during MasterChef that changed how you saw yourself as a chef?
MasterChef pushed me to my limits. Most chefs are used to pressure, but this was another level. After scraping through a tricky quarter-final, I knew I had to stop second-guessing and trust my instincts. The next challenge was cooking with leftovers. Even the producers raised an eyebrow when I pitched my idea. But the judges loved it, and that dish helped carry me through to winning the final.
MasterChef showed me that I could push myself harder than I ever realised. Since then I have always trusted my instincts and cooked food I love. I don’t worry about what other people might think or whether they will like it.
Kitchen Curveballs
What’s the most unexpected kitchen challenge you’ve faced?
Nothing has challenged me in the same way as the invention tests on MasterChef. I struggled with those! I’m glad I’ve done them, but I wouldn’t want to do many more. That said, my background as a private chef helped me massively. Chefs like to be prepared, but in private chef work, you often have to adapt quickly. Some of the other contestants had never been thrown into new kitchens before, and it showed.
What Makes a Great Private Chef?
What qualities beyond cooking skills are essential to be a private chef?
You need exceptional people skills to be a private chef. Some chefs think it will be a walk in the park, but it’s a very different environment. In a restaurant kitchen, you can stay tucked away. As a private chef, you’re integrated into a more intimate setting. You have to be able to read a room and know when to get involved and when to step back.
I listen for little cues so I can surprise guests with special courses or treats they aren’t expecting. One family I was cooking for mentioned that they loved pastries and the smell of fresh cookies. So, every morning, I walked to the local bakery before breakfast. In the afternoon, I made cookies for their son.
You have to be adaptable and tailor the menu to the client. Remember they aren’t dining at your restaurant. Cooking skills and keeping the kitchen tidy (no one wants to walk into a mess) are just 50% of the job. The rest is how you treat people. This is not a job for big egos.
Finding the Perfect Match with The Good Cook Co.
How have you found working with Caroline Yates, Founder of The Good Cook Co?
My first private job came from Caroline. The brilliant thing about her is that she takes time to get to know you first. She pairs chefs based on personality, not just availability. She takes care to drill down and find out who you are.
I can trust Caroline because I know she won’t throw me into a job with just anyone. She supports me throughout and briefs me and the client beforehand. I’ll always talk with the clients before I arrive, but Caroline’s detailed information makes all the difference.
Before working with Caroline I had never been a private chef, and the first few jobs can be intimidating. She made the whole process feel easy and helped me feel calm and confident. I trust her so much now that she’s the first person I recommend to younger chefs. I know she’ll look after them.
The Future of Private Chefs
With more people choosing to host events at home, where do you see the role of private chefs evolving in the next few years?
This is a concerning time for restaurants. Post-COVID, people have changed the way they eat. Hiring a private chef used to be a luxury reserved for the ultra-wealthy, but it’s now more accessible than ever. There are more chefs available and it’s more affordable compared with the rising cost of dining out. I see it as a positive shift for the industry.
A great private chef can recreate the atmosphere of dining out by working closely with clients beforehand. It’s vital to get to know them first because the whole point is making sure they feel in control. Once you know who you’re cooking for you can use your creativity to design a personalised experience that feels like a night out. Decorating the table, choosing the right playlist and even moving a couple of pieces of furniture can transform the space.
People often choose dining out to avoid the stress of cooking and cleaning. Private chefs take care of everything. At the end of the night, my clients are always amazed by how spotless the kitchen is. They can never work out how I’ve managed to do it without them noticing!
Private Dining at its Finest
Can you share one of your most memorable private dining experiences?
There have been many but one stands out. While working at the Shangri-La Hotel in Singapore, we were cooking at a private event for Travel + Leisure magazine. They asked us to create a woodland setting. We decorated the room with edible chocolate trees. The canapes had forest floor ‘soil’ made from ground olives with potatoes shaped like pebbles. The duck parfait was moulded into a cherry with delicate chocolate stems. It was a huge amount of work but great fun.
Taking a Risk
What was the riskiest decision you've made in your career so far?
I was halfway through backpacking around Myanmar when I got a call to fly to Singapore for an interview at the Shangri-La Hotel. I flew out the next day even though I was booked for a job in the French Alps at the end of my trip. Something told me to take the chance.
Two weeks later, I was living in Singapore rather than France. I dropped everything, and it paid off. We opened Origin Grill restaurant, which hit Tatler’s number-one spot within the first year. I have cooked for world leaders, including President Trump and President Obama. One of the highlights was cooking for the Arsenal football team - a big moment for me as I’m a huge fan.
After two years in Singapore, I had to return to the UK because of the pandemic. At the time it felt like a blow, but it led me to join Masterchef.
Advice to The Younger Dan
If your 18-year-old self could see you now, what do you think he’d be most surprised by? What advice would you give if you met him today?
I think he’d be surprised by how well I did. At 18 I’d been cooking for less than a year and I wasn’t sure where it would take me. If I met the younger Dan today I’d give him three pieces of advice: “Be careful who you trust. Believe in yourself. And drink less!’
What’s Next for Chef Dan Lee?
What’s next for you? Any new projects you're excited to explore?
I’m enjoying my street food business. I launched Hawker Dan in the summer of 2023. It was meant to be a four-month little pop-up at the Hockley social club. When the time came to move on it was doing so well that we extended it to 18 months - it’s still going strong.
It’s a Southeast Asian street food concept adapted for the Western palette. We pop up at different locations on weekends. My first Bangkok street food experience is embedded in what we do - from how we treat the meat to the detail in the herb oils. It’s hard work, and I often smell of fryer oil, but I love it.
I’m living in the moment and open to what might come next. Eventually, I want my own restaurant, but this isn’t the right time. When the time comes I want it to feel like a private dining experience at home. For now, I listen to my gut and it tells me where to go.
You can catch Dan’s Southeast Asian-inspired pop-ups at Hawker Dan, or shop his new seasoning blend via Delli.com.
Get in touch with Caroline to book Chef Dan Lee.