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Lee Faun has a diverse work experience in the food industry. Lee started as a line chef and eventually became a kitchen manager at Whitbread Restaurants. Lee then joined Duke of Portland as a Chef De Partie and worked their way up to sous chef. After that, they worked at The Bears Paw as a Chef De Partie, where they were involved in menu development and creating dishes. Following this, they worked as a Relief Chef at Berkeley Scott Limited. Finally, they joined Pesto Restaurants Ltd as a Head Chef, where they were heavily involved in the opening of their flagship restaurant and faced various challenges. Eventually, they became the Head of Food Production (CPU) at Pesto Restaurants Ltd, where they ensured orders were met on schedule, created HACCP plans, and tested new products.

Lee Faun attended County High School, but no degree or field of study information is provided.