Podcast Summary: Camp Gagnon Episode: SERVING The Ultra Wealthy: Joe Rogan, DiCaprio, Guy Fieri
Host: Mark Gagnon
Guest: Philip Franklin Lee (Chef Phil)
Release Date: August 7, 2025

1. Introduction

Mark Gagnon welcomes listeners to Camp Gagnon, introducing his guest, Philip Franklin Lee—affectionately known as Chef Phil. Chef Phil is a renowned chef with multiple Michelin stars and ownership of 27 distinct restaurants. Their conversation delves into Chef Phil's journey, his experiences serving elite clientele, and his relationships with high-profile individuals like Joe Rogan and Guy Fieri.

2. Philip’s Achievements and Background

Chef Phil shares his impressive credentials and personal milestones:

• Michelin Stars:
  "I've been awarded Michelin stars at two different of my restaurants. Actually, I went from zero stars to one day. I went from zero to two restaurants getting a star at the same time." [03:04]

• Television Competitions:
  "I've done a bunch of competitions on TV. At one point held the record for most wins on Food Network. Currently hosting or co-hosting and head judging a sushi competition show with Iron Chef Morimoto, called Sushi Masters." [03:04]

• Family Achievement:
  "As of two weeks ago, my little brother Lennon... got his first Michelin star. We've made history as the first two brothers in America to ever each hold stars simultaneously." [03:58]

3. Understanding Michelin Stars

Mark and Chef Phil delve into the significance of Michelin stars:

• History & Purpose:
  "The Michelin Guide started... as a map for travelers to find good hotels and restaurants to increase tire wear—and thus sales. Stars were introduced later to denote exceptional quality." [04:39]

• Star Ratings Explained:

  • One Star: Worth a stop.
    "If you're in an area with thousands of restaurants, one star means it's really worth your time." [07:19]

  • Two Stars: Worth a detour.
    "Go out of your way, but not too far." [07:19]

  • Three Stars: Worth a journey.
    "You should consider buying a plane ticket for this experience." [07:19]

• Misconceptions:
  "There's a lot of misunderstanding about Michelin. A 'plate' or 'recommendation' isn't the same as a star." [04:39]

• Integrity of the System:
  "With Michelin, there's no politicking or paying for stars. It's based purely on the quality and consistency of the dining experience." [08:31]

4. Overcoming Challenges and Scaling the Business

Chef Phil discusses the tumultuous journey of expanding his restaurant empire:

• Relocating Due to COVID-19:
  During California's shutdown, Chef Phil relocated his operations to Austin, Texas, leveraging his mailing list to build a strong customer base.
  "We were supposed to be here for five weeks. By the third week, we're sold out for the following two weeks." [41:25]

• Scaling to 27 Restaurants:
  "We broke ground just last month and now we have 27 restaurants. The biggest one is the size of a TGI Fridays." [87:16]

• Employee Relations and Benefits:
  Chef Phil emphasizes treating employees as professionals:
  "All of my employees have a 401k with a 5% match. My dishwashers start at the low 60s, some in the mid-70s." [88:51]

• Philosophy on Leadership:
  "The only person who actually matters is the guest. If they're having a great time, you're killing it." [33:35]

5. Relationships with Celebrities: Joe Rogan and Guy Fieri

Joe Rogan:

• Story of Moving to Austin:
  Chef Phil recounts how Joe Rogan played a pivotal role in his relocation:
  "Joe came in for a dinner and loved the sushi. He encouraged me to stay in Austin, promising he would promote my restaurant on his podcast to ensure its success." [40:55]

• Impact of Promotion:
  "Within four minutes of his Instagram post, our Austin location sold out, and we amassed a 25,000-strong waitlist overnight." [46:50]

Guy Fieri:

• Support in Career:
  Chef Phil shares his experience on Guy's Grocery Games:
  "Guy fought for me on air, insisting that I mention Scratch Bar by name, ensuring my brand was promoted correctly. He even advocated for me with the producers." [57:20]

• Mentorship and Advocacy:
  "Guy Fieri is a great champion of my career. He taught me that success is fleeting and to always be ready when it arrives." [52:33]

6. Addressing Cultural Appropriation and Being a White Sushi Chef

Chef Phil tackles the sensitive topic of cultural appropriation in the culinary world:

• Facing Criticism:
  "I got shit for being a white sushi chef for a very long time. It stopped when I got a Michelin star." [24:06]

• Defense of His Craft:
  "Sushi has evolved over centuries and isn't strictly bound to one culture. My approach respects tradition while incorporating innovation." [25:35]

• Cultural Evolution:
  "Japanese cuisine, like whiskey and steak, has been perfected by them, but they originated elsewhere. It’s about passion and respect for the craft." [26:06]

• Impact of Recognition:
  "Once I received a Michelin star, the animosity ceased, validating my dedication and approach to sushi." [36:55]

7. Secrets to Sustaining a Successful Restaurant Empire

Chef Phil shares his strategies for maintaining and growing his business:

• Iterative Dish Development:
  "I iterate until a dish works. It’s like a guitarist refining a riff until it’s perfect." [75:34]

• Emphasizing Experience Over Strict Consistency:
  "My idea of consistency is providing the best experience each time, not necessarily identical dishes." [85:08]

• Promoting from Within:
  "Most of our executive roles are filled by chefs who have grown within the company, fostering loyalty and understanding of the brand." [82:51]

• Financial Strategies:
  "When private equity offered to buy out one location, I used the funds to buy out partners and reinvest in employee salaries and benefits." [87:50]

8. Future Endeavors and Vision

Chef Phil unveils his ambitious plans for a new restaurant:

• Four-Acre Ranch Restaurant:
  "It's set on a four-acre ranch outside downtown Austin, featuring cabins for overnight stays and all ingredients sourced from on-site livestock and gardens." [16:07]

• Commitment to Excellence:
  Designed with the aim of achieving three Michelin stars, the restaurant focuses on creating a unique, immersive dining experience that transcends traditional establishments.
  "It's not just about serving food; it's about curating a once-in-a-lifetime experience." [17:43]

9. Conclusion

Mark Gagnon expresses deep admiration for Chef Phil, acknowledging his friend's genius and the profound impact of his work. The episode concludes with mutual gratitude and plans for future collaborations.

“You're a genius and so kind and so knowledgeable. If you share a similar passion about anything in your life, I think that will come through in the episode.” [00:00]

Notable Quotes

• On Michelin Stars:
  “With Michelin, there's no politicking or paying for stars. It's based purely on the quality and consistency of the dining experience.” — Philip Franklin Lee [08:31]

• On Success and Guests:
  “The only person who actually matters is the guest. If they're having a great time, you're killing it.” — Philip Franklin Lee [33:35]

• On Cultural Appropriation:
  “It’s about passion and respect for the craft.” — Philip Franklin Lee [26:06]

• On Scaling the Business:
  “We always had to break even on week one, or else I would die.” — Philip Franklin Lee [87:16]

Key Takeaways

• Passion Drives Excellence: Chef Phil's unwavering dedication to sushi and culinary innovation has earned him prestigious Michelin stars and a loyal clientele.

• Leveraging Relationships: Strategic connections with influencers like Joe Rogan and Guy Fieri have been instrumental in catapulting his business to unprecedented heights.

• Cultural Sensitivity and Evolution: Navigating the complexities of cultural appropriation, Chef Phil emphasizes respect and passion over rigid adherence to tradition.

• Business Acumen: Beyond culinary skills, effective scaling, employee relations, and financial strategies have been crucial to managing a multi-location restaurant empire.

• Visionary Future: With plans for immersive dining experiences, Chef Phil continues to push the boundaries of the restaurant industry, aiming for excellence and sustainability.

This episode offers an inspiring glimpse into the life of a culinary genius who not only masters his craft but also builds a successful, respectful, and innovative business empire. Listeners gain valuable insights into the challenges and triumphs of serving the ultra-wealthy while maintaining authenticity and excellence.