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Matt Lee
James Beard Award winner
- Discipline
- Other
i. Biography
“I want to make sure the product is fresh and that I’m not using a product that is being overfished or is hurting the eco-system in any way.” That ethic sits at the center of Matt Lee’s cooking: careful sourcing, seasonal rhythm, and a respect for ingredients before technique. He leads Restaurant 917 in Carson, California as Executive Chef, with hamachi among the dishes and ingredients that reflect his close attention to freshness.
Coming Up
Matt Lee trained at California School of Culinary Arts in Pasadena, laying the foundation for a career shaped by disciplined technique and a polished culinary sensibility.
Where They Are Now
At Restaurant 917, he cooks from the same set of ideas that first drew him in: seasonality, locality, and ingredient integrity. He has said, “I want to make sure farmed ingredients are using the best practices possible.” The emphasis is less on flash than on trust — in growers, in fisheries, in the work of bringing something clean and direct to the plate. Hamachi is one of the clearest expressions of that focus, a specialty that suits his interest in freshness and in keeping the kitchen connected to the product.
In Their Words “The culinary industry has a lot of prestige and fanfare, but having the opportunity to help provide fresh, exciting meals to students is one of the most meaningful endeavors.” “I want to make sure the product is fresh and that I’m not using a product that is being overfished or is hurting the eco-system in any way.”
Honors
No awards are noted.
Profile updated July 2026
FAQ
Asked of Matt
What is Matt Lee's current role?
As of 2026, Matt Lee is Executive Chef.
Where did Matt Lee train or study?
Matt Lee trained at California School of Culinary Arts in Pasadena.
What is Matt Lee known for?
Hamachi.
