Chef and designer Kee Chan began his culinary career at Suntory, a prestigious international Japanese fine-dining restaurant in Boston. In the 1990s, he transferred to the Chicago branch of the same establishment. In 1996, he and his brothers founded HEAT CATERING, pioneering the first sushi catering service to supply sushi to hotels, catering companies, and supermarkets. The following year, they launched MIRAI SUSHI, which featured an upscale club on the upper level in Wicker Park. By 2001, they introduced "HEAT SUSHI," recognized as Chicago's first fresh-kill sushi restaurant.

 

In 2006, a development group approached Chan with a proposal to create a destination in Chinatown, strategically targeting the convention market due to its proximity to McCormick Place, which hosts 180 conventions annually. This initiative culminated in the opening of MULAN, which offers a diverse menu of "land and sea cuisine."

 

In 2011, Chan further solidified his culinary influence with the revival of LURE IZAKAYA PUB, a distinctive "dine-in sake shop" in Chinatown. Two years later, he opened STRINGS RAMEN, the first restaurant in Chicago dedicated exclusively to crafting ramen from scratch, with a strong emphasis on zero-waste practices. In 2018, he launched a vibrant new venture characterized by refreshing flavors and an inviting atmosphere—JUISY LOUNGE. Most recently, in 2023, he introduced RED PANDA, a concept that blends Chino-Latino cuisine.