Join us as Chef Philip Franklin Lee shares his journey through the culinary world, from his early fascination with sushi to opening multiple acclaimed restaurants and his appearances on Bravo's Top Chef.
Discover insights on sourcing, restaurant management, and the pursuit (and achievement) of Michelin stars in this inspiring conversation.
* Since the date of this interview, Chef Phillip Frankland Lee and his Team have won two Michelin Stars. Chef Phillip was the first former Top Chef contestant (Season 13) to earn multiple Michelin stars.
Chapters
00:00 Introduction and Guest Introduction 03:31 The Food Scene in Encino and Early Career 07:19 First Job in Sushi and Inspiration 09:36 Starting Scratch Restaurant Group and Early Challenges 17:42 Philosophy and Style of Cooking 21:25 Why Japanese Cuisine and Sushi Passion 23:48 The Concept of Silver Bow and Mythology 30:35 Sourcing and Ingredients at Silver Bow 42:09 Experiential Dining and Storytelling 45:39 The Sushi Bar Experience and Team 50:32 Challenges in the Hospitality Industry 54:05 Inspiration, Motivation, and Final Thoughts
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