Phillip Frankland Lee
AGE: 28
HOMETOWN: Los Angeles, CA
PROFESSION: Chef/Owner, The Gadarene Swine and Scratch|Bar
CULINARY EDUCATION: Trained at Le Cordon Bleu
FAVORITE SIMPLE FALL DESSERT RECIPE: Roasted Mushrooms with Burnt Sweet Potato
Chef Phillip Frankland Lee began his career as a dishwasher at 18 and quickly rose from the ranks working under some of the best chefs in the country. He became a Sous Chef at 21, an Executive Chef at 24, and a chef and owner at 25 when he opened his first solo restaurant. He currently owns vegan establishment The Gadarene Swine in Studio City and is working to move his Beverly Hill's restaurant Scratch|Bar to Encino.Read More
AGE: 28
HOMETOWN: Los Angeles, CA
PROFESSION: Chef/Owner, The Gadarene Swine and Scratch|Bar
CULINARY EDUCATION: Trained at Le Cordon Bleu
FAVORITE SIMPLE FALL DESSERT RECIPE: Roasted Mushrooms with Burnt Sweet Potato
Chef Phillip Frankland Lee began his career as a dishwasher at 18 and quickly rose from the ranks working under some of the best chefs in the country. He became a Sous Chef at 21, an Executive Chef at 24, and a chef and owner at 25 when he opened his first solo restaurant. He currently owns vegan establishment The Gadarene Swine in Studio City and is working to move his Beverly Hill's restaurant Scratch|Bar to Encino. Phillip and his restaurants have been featured on Zagat's "30 Under 30" lists and he was also named as one of the "Best Young Chefs in America" by San Pellegrino. No stranger to television, Phillip has appeared and won several cooking competitions including "Chopped," "Guy's Grocery Games" and "Cutthroat Kitchen." Phillip aims to take elite fine dining and make it more approachable, affordable, accessible, fun and nutritious.
