Lee Wolen Would Rather Be Fishing

Lee Wolen Photo: Eric Kleinberg

Lee Wolen had us at "bubbly sauce" when describing his elegant salt cod ravioli featured in our Chefs to Watch issue. The Cleveland-born chef of Chicago's BOKA sat down with us to talk about how he manages to make his food both elevated and approachable, the difference between cooking and running a kitchen and why he's happiest when he's fly-fishing.