Chef Biography

Frank Lee began his culinary career working in small restaurants in Columbia, South Carolina.  In the 1980’s, he went to work training under Jovan Trboyevic at the French restaurant, Le Perroquet, in Chicago.  It provided the classic training that is still at the core of Chef Lee’s food. After two years there, he traveled to Washington DC, to learn finesse, subtlety, and the fine art of great sauces from Chef Yannick Cam at Le Pavillon.

In 1990, longing to return to South Carolina, Chef Frank Lee went back to the Relais & Chateaux Restaurant Million, in Charleston as sous chef.  In 1991, he was asked to become Executive Chef at Charleston’s oldest restaurant, The Colony House. A year later it was sold, and the previous owner opened Slightly North of Broad and brought Chef Frank Lee along as Executive Chef.

In 1996, Great Chefs television taped Chef Frank Lee preparing sautéed Shiitake Mushrooms with Foie Gras and Port Wine Sauce for their Great Chefs of America series, and Grilled Barbecue Tuna for their Great Chefs of the South series and cookbook.

“I still get excited about this business”, says Chef Lee who still spends at least 3 to 4 hours a day at the stove, spreading the gospel of sustainability. Considered a guiding force in the Low Country’s culinary renaissance, Chef Lee has mentored dozens of young chefs.

“One of my favorite things is seeing our chefs de cuisine take an idea, and flesh it out, and make it so much better than I could myself”, said Lee.


Grilled Barbecued Tuna

Serving: 4 Print Grilled Barbecued Tuna By Great Chefs June 3, 2014 Mustard-based sauces are characteristic of South Carolina barbecues. Tuna takes on Southern tastes with this honey-mustard sauce, and the smoky country ham-green onion butter that tops it. Other smoked hard-cured type of pork (ham) may be used, including Louisiana’s tasso. Ingredients Mustard Barbecue […]

Sautéed Shiitake Mushrooms with Foie Gras Mousse and Port Wine Sauce

Serving: 4 Print Sautéed Shiitake Mushrooms with Foie Gras Mousse and Port Wine Sauce By Great Chefs June 3, 2014 Frank Lee combines the flavors of foie gras, mushrooms, and port wine for this lovely dish. Foie gras mousse is mounded in mushroom caps and sautéed, then baked to set. The filled mushroom caps are […]

Restaurant Information

Phone : 843-723-3424

Address : 192 E Bay St, Charleston, SC 29401

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