Liam Lee
Trained in Seoul, Cooking in Melbourne
Chef Liam Lee trained in Seoul’s traditional kitchens before cooking in Melbourne. He learned multi-course Korean dining at Gyungbokgung Hanjungsik in Seoul, then spent over a decade leading Australian kitchens including Nomad, Firebird and Studio Amaro.
Banchan, Kimchi & House Ferments
At Rōnin he makes all banchan and ferments in-house, cooking Korean technique with Australian seasonal produce. He has led the kitchen here since 2026, when Rōnin, open since 2023, became Melbourne’s first Korean fusion omakase.
FAQ
Who is the chef at Rōnin Ōmakase?
Chef Liam Lee, who has led the Rōnin kitchen since 2026, when the counter became a Korean omakase.
Where did Chef Liam Lee train?
In Seoul at Gyungbokgung Hanjungsik, then in Melbourne kitchens at Nomad, Firebird and Studio Amaro before Rōnin.
What is hanjeongsik?
The formal Korean multi-course meal, served as a sequence of dishes. Chef Liam Lee trained in that tradition in Seoul, and the cooking at Rōnin sits closer to it than to a barbecue table. Korean fine dining in Melbourne.
What does Chef Liam Lee cook at Rōnin?
About ten Korean courses built on fermentation, jang and charcoal, with banchan and ferments made in house and Australian seasonal produce.
Can I watch the chef cook?
Yes. All ten seats face the counter, and Chef Liam Lee cooks and plates each course in front of you.