Margarita Kallas-Lee is the executive pastry chef and co-owner of Scratch Restaurants Group, where she leads the dessert programs across 26 restaurants, including the Michelin-starred Pasta|Bar and the acclaimed Sushi by Scratch Restaurants.
Born in Latvia and raised on her grandparents’ farm, Kallas-Lee’s early relationship with food was rooted in family, storytelling, and a deep sense of seasonality. After moving to the U.S. as a teenager, she spent several years working as a successful model—but always returned to the kitchen. In 2011, she left fashion behind for good and stepped into her first professional kitchen at D’Cache in Toluca Lake as a pastry chef.
The following year, a chance reconnection with high school friend Phillip Frankland Lee led to marriage and an even deeper creative partnership. In 2013, the couple opened Scratch|Bar & Kitchen, laying the foundation for what would become the Scratch Restaurants Group.
Known for her precise, imaginative approach, Kallas-Lee builds each dessert from scratch—often with hyper-seasonal ingredients, unexpected textures, and a subtle sense of play. Her work has earned widespread recognition, including an Eater “Young Guns” nod, and appearances at major culinary events like Pebble Beach Food & Wine, where she once served smoked banana ice cream topped with caviar.
As Scratch Restaurants expands, Kallas-Lee remains focused on creating desserts that are expressive, original, and always evolving.
