Lee Tiernan worked at London's iconic St. JOHN restaurant for 10 years, leaving as head chef of St. JOHN Bread and Wine in 2013 to pursue his own vision. He started with a Black Axe Mangal pop-up in Copenhagen (lauded by chefs from around the globe) before securing a permanent site for his restaurant in North London, which has received critical acclaim and garnered an international fan base. Past collaborations include Momofuku Toronto, Joe Beef, Dan Barber's wastED, Action Bronson, Quo Vadis, St. John and Mission Chinese Food.
Lee's first book ‘Black Axe Mangal’ was published in 2019 by Phaidon.
Lee de-named the restaurant in 2022 and it is now known as Formerly Known as Black Axe Mangal.