This husband-and-wife team runs the fast-growing Scratch Restaurants group that’s expanded from one restaurant in Los Angeles to multiple concepts — Scratch Bar, Sushi by Scratch and Pasta Bar — across L.A., Miami, Austin, Seattle, Chicago, Montreal, and Montecito, Calif.
Phillip Frankland Lee worked his way through top kitchens in Los Angeles and Chicago before opening his first restaurant, Scratch Bar, in Beverley Hills (since moved to Encino, Calif.), in 2013. Along the way he also appeared on Top Chef and became a Food Network regular, notching victories on Chopped, Guy’s Grocery Games, and Cutthroat Kitchen. Margarita Kallas-Lee came to the U.S. from Latvia as a teen and developed a love for pastry, first at the historic D’Cache in the Los Angeles neighborhood of Toluca Lake. Now she designs and runs the dessert program at all Scratch Restaurants.
The duo has maintained a fierce dedication to their “by scratch” ethos, and everything served at their restaurants is made in-house, from butter and food dyes to house-aged cheeses and cured meats. Over the years, their burgeoning portfolio has received attention and acclaim, and in 2021, Sushi by Scratch in Montecito, Calif., and Pasta Bar in Los Angeles were each awarded one Michelin star.