The man behind the scenes at Mandu: A short bio on Danny Lee.
Danny Lee was born in Washington, DC and was raised in Northern Virginia. He attended the University of Virginia earning a Bachelor’s in Biology, and then moved up to Washington, DC after graduation. He started work as a legal assistant at a large law firm, but quickly decided that he wanted to go back to the restaurant industry. He got a job at the Oceanaire Seafood Room and quickly became manager, where he stayed for over 2 years. He decided to leave the company to join his mother in opening up Mandu.
Mandu opened in the fall of 2006 by Chef Yesoon Lee and her two children, Jean and Danny. Located on 18th street in Dupont, Chef Lee and Danny preside over the kitchen making sure that the recipes and dishes taste as Chef Lee was originally taught being raised in Seoul. Their specialty is in cooking homestyle Korean dishes that one would remember from their childhood while also crafting new dishes using the fundamentals of Korean cuisine that they can call their own. The family created a unique Korean dining experience with a full bar offering specialty cocktails and a carefully selected wine list.
In January 2011, Mandu expanded to another location at the City Vista building in the Mount Vernon Triangle neighborhood.
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