Chef John Brandt-Lee and his wife, Michelle, took over Avalon
Restaurant in West Chester in 2002. Avalon Pasta Bistro in Downingtown
is their second restaurant. Brandt-Lee is known for his rustic Italian cuisine which emphasizes simple bold flavors from exceptional ingredients and his use of seasonal ingredients. Ingredients are harvested, when possible,
from local farms including Pete's Produce, Bluemoon Acres and Shellbark
Hollow and from Lancaster Farm Fresh, a local farm co-op. In addition, Brandt-Lee serves charcuterie from PorcSalt, a high-quality, local, sustainable product made by Bucks County artisan Matthew Ridgway.
Brandt-Lee's culinary education began when he was a young adult cooking with his neighbors in West Philly and continued under the tutelage of Chef Clark Gilbert, as well as Chefs Steven Ferdinand, Mike Merlot, David Kiser and Don Applebaum.
Brandt-Lee is originally from the Upper Darby/West Philadelphia area and currently resides with his wife and 4 daughters in Downingtown. In addition to cooking and managing the restaurants, he designed the restaurants' websites as well as the the restaurants' décor (along with CMC Remodeling) and kitchens. He blogs about his early experiences learning the restaurant business for Plate magazine, a national trade publication for chefs.
Brandt-Lee's culinary education began when he was a young adult cooking with his neighbors in West Philly and continued under the tutelage of Chef Clark Gilbert, as well as Chefs Steven Ferdinand, Mike Merlot, David Kiser and Don Applebaum.
Brandt-Lee is originally from the Upper Darby/West Philadelphia area and currently resides with his wife and 4 daughters in Downingtown. In addition to cooking and managing the restaurants, he designed the restaurants' websites as well as the the restaurants' décor (along with CMC Remodeling) and kitchens. He blogs about his early experiences learning the restaurant business for Plate magazine, a national trade publication for chefs.
