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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