Phillip Frankland Lee
AGE: 28
HOMETOWN: Los Angeles, CA
PROFESSION: Chef/Owner, The Gadarene Swine and Scratch|Bar
CULINARY EDUCATION: Trained at Le Cordon Bleu
FAVORITE SIMPLE FALL DESSERT RECIPE: Roasted Mushrooms with Burnt Sweet Potato
Chef Phillip Frankland Lee began his career as a dishwasher at 18 and quickly rose from the ranks working under some of the best chefs in the country. He became a Sous Chef at 21, an Executive Chef at 24, and a chef and owner at 25 when he opened his first solo restaurant. He currently owns vegan establishment The Gadarene Swine in Studio City and is working to move his Beverly Hill's restaurant Scratch|Bar to Encino. Phillip and his restaurants have been featured on Zagat's "30 Under 30" lists and he was also named as one of the "Best Young Chefs in America" by San Pellegrino. No stranger to television, Phillip has appeared and won several cooking competitions including "Chopped," "Guy's Grocery Games" and "Cutthroat Kitchen." Phillip aims to take elite fine dining and make it more approachable, affordable, accessible, fun and nutritious.
Wagyu Burger anyone? Former Top Chef contestant opens NADC on Sixth Street
A chef from California. A star of the TV show “Jackass.” A stars-and-stripes F1 car that was once helicoptered over Lady Bird Lake and driven by Max Verstappen. And Wagyu smash burgers. It sounds like a New Austin Mad Libs, but that was some of the flavor that accompanied the soft opening Sunday at the public grand opening Monday of NADC Burger at E. Sixth St.
The location is the first brick-and-mortar offering from the burger joint created by Pasta | Bar chef-owner Phillip Frankland Lee and pro skateboarder Neen Williams (hence the presence of fellow skate enthusiast Bam Margera of “Jackass” fame Sunday).
The two partners opened the original NADC (Not a Damn Chance) as a walk-up window at Idle Hands on Rainey Street and are joined in this location by Idle Hands partner Matt Wolski.
Located in the former Spartan Pizza space a few steps from Pasta Bar, NADC serves smash burgers made with ⅓ pound Texas Wagyu beef from nearby Iron Table Wagyu in Gatesville, American cheese, secret sauce, onions and pickles. The small space features indoor bar seats centered around the grill, along with outdoor seatin
Top Chef Phillip Frankland Lee Pushes the Boundaries of Italian Cuisine
Phillip Frankland Lee doesn’t like to be put in a box. When he opened Scratch|Bar in an Encino strip mall, people said no one would come this far into the Valley for experimental dining. When he opened Sushi|Bar next door, people said a white kid from Encino couldn’t and shouldn’t be making sushi. And when he thought up Pasta|Bar and turned a concept into a restaurant in three short weeks during a pandemic, people said he must be crazy.
And he might be crazy, but he hasn’t been wrong yet.
Pasta|Bar, like Lee’s other restaurants, is a journey into food experimentation where diners are meant to be wowed by what they taste, what they see, what they smell, and what they hear. The wow comes from a multi-part tasting menu that is the furthest thing from either authentic Italian cuisine or Italian American and creates a category that is entirely of its own.
Helmed by Lee, his partner and pastry magician Margarita Kallas-Lee, and newcomer chef de cuisine Kane William Sorrells, the restaurant combines the trio’s best skills to formulate a menu that is surprising, heart-warming, though at times confounding.
ABOUT
Scratch Restaurants started when Chefs Phillip Frankland Lee and Margarita Kallas-Lee decided they wanted to put their personal spin on what a restaurant concept could be. Although each of their concepts are independent and unique from one another, the constant thread that ties all of Scratch Restaurants together is the dedication to the artisanal “from scratch” approach to hospitality.
PHILLIP FRANKLAND LEE
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 and Gadarene Swine, a vegetable- driven concept, a year later. In , 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
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