Chef Tai Lee

Born in Seoul, South Korea and moved to the States at the age of 13.

Chef Tai moved to College Station in 1998 to attend Texas A&M University. Tai graduated from Texas A&M University with a Bachelor’s degree in Business with Finance Major.

While attending school, Chef Tai was working at a local restaurant and realized that he had a true passion for the restaurant business. Despite huge opposition from family members, Tai decided to pursue a career in culinary arts by apprenticing under various chefs and restaurants.  Ultimately, he opened Veritas Wine & Bistro in College Station with his partners Mike & Mary O’Brien in 2007.

Veritas was the culmination of Tai’s passion for food and Mike & Mary’s passion for wine. Since its opening in 2007, it has garnered various awards for distinguishing itself as a restaurant with great emphasis on wines.   Chef Tai sources many seasonal and artisan ingredients across America to bring a unique dining experience to the local scene.

Tai’s most recent project is the Gourmet Food Truck, which started out in California. Tai was the early adopter of this concept in Bryan/College Station and was ultimately named “America’s Favorite Food Truck” by the Food Network in 2011 through a nationwide vote.

Chef Tai focuses on offering gourmet food made with quality & wholesome ingredients to more people at an affordable price point.

Tai is married to Christina Cho, who is also working at Veritas as the manager/wine steward, and they have a one year old son.

Asian Style Baked Salmon

4 salmon fillets, 6 oz

4 Tbsp. hoisin sauce  ( Found at HEB or local Asian Market)

4 Tbsp. soy sauce ( Found at HEB or local Asian Market)

1 tsp. fish sauce ( Found at HEB or local Asian Market)

1 tsp. white vinegar

1 Tbsp. honey

1/2 to 1 tsp. chili flakes, to taste

1 Tbsp minced red bell pepper

1 Tbsp minced carrots

3-4 cloves garlic, minced

2-3 green onions, finely sliced or chopped and separate white & green parts

Briefly rinse salmon fillets under cool water. Shake off excess or pat dry and place pieces in a flat-bottomed baking dish (you will need a lid or foil to cover it).

In a separate bowl or container, combine the hoisin sauce, soy sauce, lime juice, honey, chili flakes, bell pepper, and carrot. Stir well to dissolve the honey. Add garlic and white parts of the green onion (save the green parts for serving).

Pour over salmon, turning pieces to saturate. Cover with lid or wrap with a foil sheet and let it marinate in your refrigerator 30 minutes or up to 2 hours. When getting close to your desired cooking time, preheat oven to 350 degrees.

Pull out the salmon from the refrigerator and turn each fish over to the other side, then recover and bake at 350 degrees 20 minutes, or until sauce is lightly bubbling and inner flesh of salmon has turned from translucent to opaque. If undercooked, cover and return salmon to oven for another 10 minutes.

Serve salmon with some of the sauce spooned over each piece, topping with a sprinkling of the reserved green onion.

It can be served with variety of side items.  Great with steamed rice, but also lovely with baked new potatoes, steamed broccoli, cauliflower, brussels sprouts, cabbage, carrot, green pea, and leafy greens – just spoon over some of the extra sauce from the baking dish into the sides to tie in the flavors together.