The restaurant industry is one of the most culturally diverse and economically significant sectors in the U.S. - employing over 10% of the workforce and generating 4% of the national economy. It’s also characterized by uneven access and structural instability. The LEE Initiative was established in 2017 to address these issues - particularly in underserved regions such as the Midwest and Southeastern United States. Our mission is to promote diversity, equity, and sustainability in the restaurant industry by empowering culinary employment, supporting inclusive mentorship and training, and conducting research to address critical industry challenges.

Our Leadership

Chef Edward Lee

Chef Edward Lee
Co-founder, Chief Impact Officer
The LEE Initiative

Edward Lee is the Chef/Owner of 610 Magnolia in Louisville, KY and the Culinary Director for Succotash in National Harbor, Maryland and Succotash Prime in Penn Quarter, DC.

Chef Lee was the recipient of the 2019 James Beard Foundation Award for Writing for his book Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting Pot Cuisine. He is also the author of Smoke & Pickles: Recipes and Stories from a New Southern Kitchen (Artisan Books, May 2013). Lee has been a six-time finalist for the James Beard Foundation Award for Best Chef: Southeast. In 2018, Food & Wine Magazine named 610 Magnolia one of the country’s most important restaurants of the past 40 years. The Michelin Guide DC awarded Succotash a Bib Gourmand in 2019.

Chef Lee appears frequently in print and television and his writing has been featured in The New York Times, Esquire, Food & Wine and many other national publications. He was nominated for a daytime Emmy for his role as host of the Emmy-winning series, Mind of Chef on PBS. He has hosted and written a feature documentary called Fermented.

In 2017, Chef Lee and co-founder Lindsey Ofcacek launched The LEE Initiative, which works to bring more diversity and equality to the restaurant industry. In 2020, the relief efforts of LEE Initiative has totaled more than $5 million of direct aid and has been recognized as one of the foremost organizations helping restaurant workers and farmers during the COVID-19 pandemic. In 2021, Chef Lee won the Muhammad Ali Humanitarian Award for his work with The LEE Initiative.

For more on Chef and his projects visit ChefEdwardLee.com

Our Staff

Featured
Ashley Shadburne
Ashley Shadburne

Communications and Partnership Development

Email Ashley

Jen Watkins
Jen Watkins

Programs and Research

Email Jen

Janey McClain
Janey McClain

Operations

Email Janey

Our Board

Featured
Ben Johnson
Ben Johnson

President

Ben Johnson is a lifelong youth development professional and community advocate.

Karen Keith
Karen Keith

Vice President

Attorney Karen Keith’s life-long love of food, travel and fine dining has led to her never-ending support of independent restaurants and farms.

Stacy Molander
Stacy Molander

Treasurer

Stacy Molander is “Trust for America’s Health” Chief Operating Officer. In this role, she works in partnership with TFAH’s President and CEO to shape and implement the organization’s strategic direction and organizational priorities and helps build and execute strategic partnerships to promote public health and equity.

Don Wenzel
Don Wenzel

Secretary

Don recently retired from a career as a finance executive allowing him time to pursue his passion for the visual, performing and culinary arts;  and the rehabilitation of the various homes, building structures and gardens at home - Historic Rockdale, ca. 1780s.

Melissa Rowe
Melissa Rowe

Board Member

A native of eastern Kentucky, Melissa Rowe’s roots run deep in the food and family traditions of Appalachia. She is passionate about bringing economic and health equity to all people regardless of their geographic location, gender, ethnicity, or socio-economic status.

Katy Schmid
Katy Schmid

Board Member

Katy Schmid is the Senior Director of National Programs at The Arc of the United States, which is one the oldest national organizations focused on supporting people with intellectual and developmental disabilities.