Phillip Frankland Lee is a Michelin-starred chef, restaurateur, and entrepreneur based in California, USA. He is known for his innovative approach to cooking and his commitment to sustainability and using locally sourced ingredients.
Lee began his culinary career as a teenager, working in restaurants in his hometown of Chatsworth, California. He went on to study culinary arts at Le Cordon Bleu in Pasadena, California, and later trained under renowned chefs such as Thomas Keller and Joel Robuchon.
In 2013, Lee opened his first restaurant, Scratch Bar & Kitchen, in Beverly Hills. The restaurant quickly gained a following for its innovative tasting menus and its commitment to using locally sourced, sustainable ingredients. In 2019, Scratch Bar & Kitchen was awarded a Michelin star, cementing Lee’s reputation as one of the top chefs in the country.
Since then, Lee has expanded his restaurant empire to include a number of other establishments, including The Silver Bough, an exclusive, reservation-only restaurant in Malibu, and Sushi Bar, a casual sushi restaurant with locations in Encino and Calabasas.
In addition to his work as a chef and restaurateur, Lee is also an entrepreneur, having founded a number of food-related companies, including Scratch Restaurants, which provides consulting services to other restaurants, and the Living Tea Brewing Company, which produces organic, locally sourced kombucha.
Overall, Phillip Frankland Lee is a celebrated chef, restaurateur, and entrepreneur known for his innovative approach to cooking, his commitment to sustainability, and his dedication to using locally sourced, seasonal ingredients. His work has earned him widespread acclaim and has helped to shape the culinary landscape of California and beyond.