Beyond The Restaurant

I had the opportunity to sit down with one of LA's top chef's who is in the process of opening 6 restaurants in 2018. In this episode; Chef Phillip Frankland Lee discusses the ONE trait that you need to succeed in this industry, how he was able to open up his first restaurant at such a young age, how he survived the first year of his restaurant without getting paid AND the importance of partnerships.  How To Connect With Chef Phillip:  Instagram: Chef Phillip's Instagram Scratch|Bar BOH Exchange Program:  https://www.scratchbarla.com/boh-exchange-program.html Current Restaurant IG Handles: @scratchbarkitchen @woodleyproper @franklandscrabandcompany @sushibarla Chef Phillip's Bio: Growing up as an avid eater in the valley of Los Angeles, Chef Phillip Frankland Lee first stepped into the culinary world as a young dishwasher. From there, he moved through the ranks of top LA kitchens helmed by Quinn Hatfield and Stefan Richter, as well as stints in Chicago at the acclaimed Alinea and L2O. Thro