Chef David Lee

Chef David Lee is a renowned Seattle chef who has been featured in Food Arts Magazine, The Seattle Times, and on NPR. Wanting to create a delicious, protein-rich alternative to meat, Chef Lee introduced the Field Roast to the world in 1997, founding the Field Roast Grain Meat Company. The history of Field Roast dates back to the seventh century when, as legend has it, vegetarian Buddhist monks first developed Mien Ching, or “Buddha's Food.” The Field Roast products are Chef David Lee’s adaptation of Mien Ching and are low-fat, high-protein vegan grain meats that don’t skimp on flavor. You can pick up loaves, thin slices, or cutlets of Field Roast products in tantalizing lentil sage, smoked tomato, or wild mushroom flavors. Another favorite is the Celebration Roast with a sausage-style stuffing made from Field Roast, butternut squash, apples, and mushrooms!

When Chef Lee isn’t cooking, he’s teaching others how to cook in classes at Whole Foods, PCC, and North Seattle Community College, as well as at FareStart, a job training program helping homeless men and women learn culinary skills. One of his favorite dishes to make is Spring Herb Flavor