About

MAHT is envisioned as a restaurant where global technique meets local soul, building on Chef Lee’s proven ability to blend Korean culinary roots with American steakhouse sensibilities. The concept is a natural evolution from his previous restaurant, Birdies by Chef Kevin Lee — which transformed from Korean fried chicken into a modern Korean steakhouse.

Expect a refined dining environment: sleek and elevated, yet warm and approachable, with an emphasis on flavor-forward dishes that tell a story. While full menu details have yet to be released, early hints suggest MAHT will focus on elevated meats, Korean-inspired sauces and sides, and intentional culinary experiences that celebrate taste in all its depth.

Chef Kevin Lee is a dynamic culinary force and celebrated TV champion whose passion for food transcends borders and traditions. Raised in Norman, Oklahoma, Kevin’s early exposure to cooking and international flavors – including time spent in Korea – laid the foundation for a culinary voice that is bold, culturally rich, and deeply rooted in comfort and innovation.

Although his start in the kitchen was unplanned—he entered as a prep-cook while studying hospitality in Las Vegas—he quickly embraced the rigors, energy and camaraderie of the professional kitchen. He says that “you are part of a team, going through the trenches” and that the experience hooked him on both craft and community.

Kevin’s cooking reflects a synthesis of his multicultural experiences: childhood memories of Korean-seafood breakfasts, Japanese and West Coast culinary influences, and a love for the hearty, soulful flavors of his Oklahoma upbringing.

He believes that great cooking doesn’t always mean complexity; in fact, much of his strongest work comes from elevating familiar comfort foods with refined technique and intentional flavor layering. “Simple food can be elevated into a beautiful thing,” he says.