Phillip Frankland Lee
PHILLIP FRANKLAND LEE
CO-OWNER & EXECUTIVE CHEF
Chef Phillip Frankland Lee decided at just 13 years old that he wanted to be a sushi chef. He was surrounded by sushi restaurants growing up in California’s San Fernando Valley, and it quickly became his cuisine of choice by the time he was seven. Phillip began his culinary career just a few years later as a dishwasher and quickly worked his way up to sous chef positions, including for Chef Stefan Richter at Stefan’s at L.A. Farm and for Chef Quinn Hatfield at the Michelin-starred Hatfield’s in Los Angeles. He then made his way to Chicago in 2010 where he worked as chef de partie at L20, another Michelin-starred establishment, and staged at the acclaimed Alinea.
Returning to Los Angeles, Phillip and his wife, Pastry Chef Margarita Kallas-Lee, opened their first from-scratch cooking and fine-dining mecca,
Scratch Bar & Kitchen, in Beverly Hills in 2013. In 2015, the Lees relocated the concept to Encino, bringing it home to the Valley and creating a culinary experience uniquely their own that was otherwise nonexistent in the neighborhood.
As executive chef, Phillip oversees the culinary programming for all Scratch Restaurants Group concepts, which are fully owned and operated by the husband-and-wife duo. The group boasts an impressive array of Michelin-starred and highly-lauded restaurants across the country. Since debuting their flagship restaurant Scratch Bar & Kitchen in Los Angeles nearly a decade ago, the couple has gone on to open Sushi by Scratch Restaurants, an omakase-inspired 17-course tasting menu concept serving new wave nigiri with locations in Los Angeles, Miami, Austin, Montecito (1 Michelin Star in 2021 and 2022), Seattle, Chicago, and Montreal; Pasta Bar, a 12-course tasting menu restaurant that features a progressive, hyperseasonal market-inspired menu rooted in Italian tradition with locations in Los Angeles (1 Michelin Star in 2021, 2022, and 2023) and Austin; and NADC Burger in Austin and Chicago.
Phillip and his restaurants have received numerous outstanding accolades throughout the years, including being recognized by San Pellegrino as one of the “Best Young Chefs in the Country” in 2015. Most recently, Lee’s pursuit of perfection has led him to multiple Michelin Stars, for both Sushi by Scratch Restaurants: Montecito and Pasta Bar Los Angeles, which both received one star in 2021 that were retained in 2022. He also holds the Food Network record for most consecutive wins beating out the competition on Chopped, Guy’s Grocery Games, and Cutthroat Kitchen.
MARGARITA KALLAS-LEE
CO-OWNER & EXECUTIVE PASTRY CHEF
Margarita Kallas-Lee grew up picking fruits and vegetables from her grandparent’s farm in Latvia, experimenting with flavors in the kitchen at a young age before moving to Los Angeles when she was seven years old. Those early memories undoubtedly inspired her love of cooking. While growing up, Margarita fueled her passion for cooking by baking for her friends in high school and catering events around town. In 2011, she joined the historic D’Cache in Toluca Lake as pastry chef. Margarita soon combined her talents with Chef Phillip Frankland Lee, and in 2013, the talented husband-and-wife team opened their signature restaurant, Scratch|Bar & Kitchen, in Beverly Hills before moving the restaurant to Encino in 2015.
As executive pastry chef of Scratch Restaurants Group, Margarita designs and runs the pastry program for all concepts, including Scratch|Bar &
Kitchen; Sushi by Scratch Restaurants: Los Angeles, Montecito, Austin, Seattle, Miami, Chicago and
Montreal; and Pasta|Bar: Los Angeles, Austin. Most recently, Margarita’s contributions led to Michelin Stars for both Sushi by Scratch Restaurants: Montecito (2021 and 2022) and Pasta|Bar Los Angeles (2021, 2022, and 2023).
Margarita’s approach to the fine dining experience and commitment to configuring global cuisine with local ingredients lies at the heart of her baking philosophy. She is inspired by global, exotic, and unique flavors, just as she did as a little girl. Margarita’s specialty is creating everything from scratch, from her housemade brioche and freshly-baked sourdough bread with a 60-year-old starter, to her multicolored rainbow sprinkles that are individually colored by utilizing different vegetables. Margarita’s most popular dessert is her Makrut ice cream bonbon, which is frequently served as the final course of the Sushi by Scratch experience.
Margarita was also recognized in Zagat’s “30 Under 30” in 2016 and was named a semi-finalist for Eater’s “Young Guns” in 2016. When not in the kitchen or spending time with her 1-year-old daughter, Margarita enjoys photography and shares Phillip’s love for playing poker.
For more information, please contact MMGY Wagstaff [email protected]
