Basic Info

Phillip Frankland Lee
Contributor Status:
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Career Info

Primary Industry:
Food & Beverages / Culinary
Personal Career Headline:
Owner & Executive Chef, Scratch Bar & Kitchen
Business Description (One-Liner):

Scratch Bar & Kitchen was founded on the principles of preparing food the way it was meant to be, from scratch. Our space was designed for our guests to be able to enjoy an experience tailored specifically to their individual tastes, by creating a dialogue with our chefs. Keeping in the  “from scratch” philosophy there is nothing in our restaurant that wasn’t  made with our hands. From the aged cheeses to the butter in our breads, there is nothing we serve that wasn’t made by us for you.

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Career Snapshot:

Growing up as an avid eater in the valley of Los Angeles, Chef Phillip Frankland Lee first stepped into the culinary world as a young dishwasher. From there, he moved through the ranks of top LA kitchens helmed by Quinn Hatfield and Stefan Richter, as well as stints in Chicago at the acclaimed Alinea and L2O. Through these exploratory stages, Lee unearthed a style of his own: with his wife and pastry chef, Margarita Kallas-Lee, he opened his scratch-cooking mecca, Scratch|Bar, in Beverly Hills in 2013 and Gadarene Swine, a vegetable-driven concept, a year later. In 2015, Lee moved Scratch|Bar & Kitchen from Beverly Hills to his childhood neighborhood of Encino, bringing home to the valley an entirely personal concept centered around the purity and experience of food. From playing with vegetables to riffing on classic diner fare, the everyday is elegantly transformed in the hands of Lee and a team of chefs who cook, serve, and host each diner in a space built around an open kitchen counter.

Over the past few years, Lee and his Scratch Restaurants group have invested in his hometown of Encino with multiple world-class culinary concepts for the neighborhood. The group opened Woodley Proper – a bar that cooks, Frankland’s Crab & Co, a fast seafood shack for dine-in, delivery and carry-out, as well as Sushi|Bar, a LA-inspired sushi speakeasy serving new wave nigiri.

Both Lee and his restaurants have received outstanding accolades including S. Pellegrino’s “Young Chef 2015” finalist, Zagat’s “30 under 30”, #97 in Opinionated About Dining’s 2015 Best Restaurants in the U.S., and a coveted spot on Los Angeles Times food critic Jonathan Gold’s “101 Best Restaurants” list. Eater LA has called Sushi|Bar one of “26 Essential Los Angeles Sushi Restaurants,” Our Ventura Blvd selected Sushi|Bar as one of “2017’s Best Bites on Ventura Boulevard,” Time Out Los Angeles honored the entire tasting menu at Sushi|Bar on their list of “The 75 best dishes and drinks in Los Angeles 2017,” and Zagat spotlighted all of Scratch Restaurants projects in their story “Why Los Angeles Is the Most Exciting Food City of 2017.” In 2018, Lee won the Global Cuisine Award’s “Chef of the Year,” and Scratch|Bar & Kitchen earned a coveted spot on the Los Angeles Times “101 Restaurants We Love” list. Lee also holds the Food Network record for most consecutive wins beating out the competition on “Chopped,” “Guy’s Grocery Games,” and “Cutthroat Kitchen,” having previously competed on Bravo’s “Top Chef” Season 13.

In 2018, Scratch Restaurants opened The Monarch and Chaplin’s Martini Bar at the iconic Montecito Inn. On January 31, 2019, Lee and his team will open his most ambitious project to date, an intimate eight-seat tasting menu experience, The Silver Bough, also located at the Montecito Inn.

What Else To Know

My Goal of the Day:

Accomplish more today than I did yesterday

My Thought of the Day:

Keep pushing

My Action of the Day:

keep pushing

My Deed of the Day:

keep pushing (i don’t think I do a lot of “deeds”

My Tip of the Day:

Enjoy the ride

My Pic of the Day:
Tell Us More:

A Day in My Life:

What do you love most about Your City?

I currently live in both Montecito, Ca. and Los Angeles Ca.  Its a great mix because although LA has everything to offer in terms of hustle and bustle, Montecito is a great place to slow down and breath the fresh ocean air.

Favorite breakfast meal & restaurant?

I never eat breakfast.

What are you doing at:

6:00 AM –  Sleeping

10:00 AM – Replying to emails

12:00 PM – Favorite Lunch spot/meal?

A lean protien, rice, vegetables and greens

7:00 PM –  working service

11:00 PM – finishing service

What drink do you need to get through the day and at the end (and how many)?

Water, I dont do soda or coffee.

Most used App/Favorite Instagram Account?


What should everyone try at least once?

Sea Urchin

Where do you enjoy getting lost?

In Europe

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