Margarita Kallas-Lee, Chef

Margarita Kallas-Lee grew up in Latvia, before moving to LA as a kid, where she met her husband and partner, Chef Phillip Frankland Lee. Margarita and Phillip launched Scratch Restaurants in 2013 to share their "from scratch" approach to hospitality, giving guests an opportunity to watch chefs prepare incredible dishes and tell stories as they're enjoying their tasting menus in a ten-seat setting. Scratch Restaurants is composed of Michelin starred Sushi by Scratch Restaurants with locations across the country,  Michelin-starred Pasta Bar in LA and Austin, and the more casual NADC Burger in Austin, Houston, and Chicago. At Margarita's commissary and working kitchen, Wolf and Wheat, the chef and her team create incredible pastries for Scratch Restaurants' fine dining establishments and bake Margarita's signature sourdough, made from 58-year-old starter, and other breads for wholesale. Margarita is best known for her unique dessert flavor pairings, such as the Smoked Banana and Caviar Ice Cream Sandwich at Pasta Bar, and the Makrut Ice Cream Bon Bons at Sushi by Scratch Restaurants. Margarita and Phillip live in Austin, TX with their daughter.