After honing his craft in world-renowned kitchens like The French Laundry and Benu, Chef Jason Lee brings refined technique and personal storytelling to the East End at gigi’s montauk inside Gurney’s Resort. Blending coastal ease with global influence, his menu highlights seasonal ingredients, Korean heritage, and a love for shared meals that are all designed to reflect the laid-back rhythm of Montauk living.
You’ve cooked in some of the world’s most acclaimed kitchens, from French Laundry to Benu. How are you bringing that fine-dining foundation into the more relaxed, coastal setting of Montauk?
The discipline, precision, and respect for ingredients that I learned at places like The French Laundry and Benu are always with me, no matter the setting. At gigi’s montauk, I’m translating those fine-dining techniques into something more approachable — refining the details behind the scenes while keeping the experience relaxed and joyful for the guest. It’s about letting exceptional ingredients shine, but in a way that feels unpretentious and deeply connected to Montauk’s laid-back rhythm.
gigi’s montauk focuses on bold, global flavors with locally sourced ingredients. What was your creative process for designing a menu that balances coastal simplicity with global sophistication?
I started by listening — to the land, the water, and the community. Montauk has this incredible access to local produce and seafood, so that became the anchor. From there, I layered in inspiration from my travels and heritage — spices, marinades, techniques — in a way that complements, not competes with, the ingredients. Every dish starts with something familiar and comforting, but there’s always a little twist — a global touch or unexpected pairing that sparks curiosity.
Which dish on the menu feels most personal to you and why?
The tuna tartare with Korean pear, habanero-infused sesame oil, and pine nuts is the dish that holds the most personal significance for me. It combines my Korean roots with my coastal surroundings in a single meal. Growing up, my grandmother would always prepare tuna tartare using a spicy gochujang vinaigrette paired with sweet Korean pear. I have always appreciated the balance and freshness of the tuna in this dish. This creation is a tribute to my grandmother and the many lessons I learned while cooking with her in her kitchen.
You’ve had immersive experiences with Korean cuisine throughout your career. Are there subtle influences of your Korean heritage or cooking style that make their way onto the gigi’s montauk menu?
Absolutely. I see Korean cuisine not just as a set of flavors, but as a philosophy — a diversity of color, texture, bold condiments, and balancing sweet, sour, salty, and heat. You’ll find those sensibilities woven throughout the menu.Whether it’s crisp vegetables adding a satisfying crunch to a grilled fish dish or freshly chopped herbs folded into a marinade, the Korean influence is there — subtle but intentional.
Montauk has a rich, seasonal food culture. How are you planning to evolve the menu as the summer progresses and new ingredients become available?
Seasonality is everything. We’re treating the menu at gigi’s montauk like a living document that is always evolving. As summer ramps up and different vegetables, fruits, and seafood come into their peak, we’ll pivot and adapt. I work closely with local purveyors and farmers, and that relationship will guide a lot of our decisions. I want guests to be able to visit more than once during the season and discover something new each time.
The design of gigi’s montauk encourages shared meals and connection. How do you approach menu development with that communal, family-style experience in mind?
Food has always been a conduit for connection in my life — from family gatherings to kitchen culture. At gigi’s montauk, we’re leaning into that by creating dishes that are meant to be passed, shared, and talked about. That means lots of vibrant vegetable platters, whole roasted fish, big-format proteins, and sauces on the side. It’s about abundance without formality — dishes that invite people to linger, taste, and enjoy the company around the table.
What are you most excited about when it comes to spending your summer out in Montauk? How will you spend your time outside of the kitchen?
There’s something magical about Montauk in the summer — the light, the pace, the proximity to nature. I’m excited to just breathe it in. On my days off, you’ll find me near the water — fishing, paddleboarding, or just walking the beach. It’s important for me to stay connected to the environment I’m cooking in. That balance keeps me inspired — and grounded.