Chef Frank Lee of Slightly North of Broad - Biography
He’s been standing at a stove for nearly 40 years, but Chef Frank Lee has never lost the fire in his belly—and a passion for combining French technique with his beloved Southern ingredients. Known as a guiding force in the Lowcountry’s culinary renaissance, Lee has mentored dozens of young chefs. He’s also helped grow the businesses of local farmers and crafts people. Local before it was cool, and sustainable before it was sexy, Lee believes in trying the untried and doing the undone.
Lee, who still spends at least three to four hours a day at the stove, spreads the gospel of
sustainability. Under his direction, Maverick Southern Kitchens chefs are encouraged to source
as much produce and meat from regional growers as possible. And all practice the fine art of
conservation, using every possible ingredient to its fullest potential.
On any given day, Lee oversees kitchen crews breaking down a whole hog, braising game livers
for pate, turning a whole tile fish into a heady combination of dishes, and experimenting with
the flavor profiles of in-season vegetables. He also tends a diverse herb garden behind Slightly
North of Broad.
While his role as executive chef requires business savvy, Lee notes: “I really love the doing.
There’s a Tao about cooking. For us chefs, the kitchen is the only place where things make
sense.” His philosophy and his talent have not gone unnoticed. Lee has been lauded in Food
Arts, Food & Wine, The New York Times, Southern Living and The Washington Post, among scores of others. He has appeared on “ABC’s Good Morning America,” and has thrice served as
guest chef at the James Beard House. His Maverick Grits earned a Golden Dish award from GQ
Magazine, and he is featured on the “Great Chefs of the South” television series and its