Chef Phillip Frankland Lee

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 SousChef at 21, an ExecutiveChef at 24, and a chef and owner at 25 when he opened his first solo restaurant. He currently owns Scratch|Bar and Kitchen in Encino, which was founded on the principles of preparing food the way it was meant to be – from scratch. Phillip and his restaurants have been featured on Zagat’s “30 Under 30” lists and he was also named as one of the “Best YoungChefs 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.

Chef Phillip Franklin Lee is a brand advocate. Their content on the California Avocado Commission website and/or blog is part of their partnership with our organization.