Dennis, Daniel, and David Lee, along with Jeff Kim and members of the Namu team
The Lee brothers founded Namu Stonepot in December 2006 with the intention of serving contemporary California cuisine with an Asian flair. Chef Dennis says, “Many of the treatments are Korean- and Japanese-based because that is my training. I learned to cook from my mother and in her and her sister’s restaurants.” The Lees felt the contemporary American restaurant world lacked diversity and set out to serve food they loved and were inspired by. Namu Stonepot also offers vegan and vegetarian options in their menu.
Namu uses local and pasture-raised meat whenever possible. The vegetables are mainly from Heirloom Organic Gardens, County Line Harvest, Capay Organic, and Dirty Girl Produce, as well as their very own Namu Stonepot farm.