Growing up in the San Fernando Valley, Los Angeles, Lee developed an early love for cooking that would become the primary driver in his professional life. Starting in the kitchen as a dishwasher, he quickly rose through the ranks, taking him on a journey through some of the most respected kitchens in LA. Working under acclaimed chefs like Quinn Hatfield and Stefan Richter, Lee honed his skills and developed a deep understanding of the culinary arts. His talent and ambition eventually led him to the kitchen at Alinea in Chicago and also to L2O, where he worked with some of the most innovative kitchen teams in the country, pushing the boundaries of modern cuisine.
Through his diverse professional experiences, Lee began to develop his culinary style with an emphasis on scratch cooking, creativity, and a connection with the ingredients. In 2013, alongside his wife, pastry chef Margarita Kallas-Lee, he brought this vision to life with the opening of Scratch | Bar & Kitchen in Beverly Hills. The concept was all about meticulously crafted dishes made from the ground up with absolute attention to every detail.
Lee has received numerous accolades, including being named a Regional Finalist in the S.Pellegrino Young Chef Academy Competition in 2015 and being named on the Zagat 30 Under 30 list. His restaurants have also been recognized, with Scratch | Bar & Kitchen being included on late Los Angeles Times food critic Jonathan Gold’s prestigious 101 Best Restaurants list.
Beyond his success in the restaurant industry, Lee is known for his television work. He holds the Food Network record for the most consecutive wins on competitive cooking shows, including Chopped, Guy’s Grocery Games, and Cutthroat Kitchen. His television appearances have showcased his quick thinking and creativity under pressure, traits that have contributed to the success of his restaurants.
Restaurants
At his restaurants, Lee creates immersive dining experiences that blend artistry and culinary innovation. Among his standout ventures are Sushi by Scratch and Pasta | Bar, both of which offer intimate, chef-driven tasting menus. Sushi by Scratch, an omakase-style restaurant, has been widely praised for its inventive approach to sushi. Pasta Bar, specializing in handcrafted pasta with seasonal ingredients, has been recognized with a Michelin star at its Encino location. Lee has opened further locations of Sushi by Scratch in many US cities, as well as a Pasta | Bar in Austin, Texas.
Lee’s dedication to excellence is reflected in his ability to reimagine traditional cuisines through the lens of fine dining, a skill that has garnered multiple awards and critical acclaim. His restaurants are often in cozy, theater-like settings that bring diners close to the action, turning meals into experiences. Known for his hands-on approach and commitment to hospitality, Lee continues to expand his culinary empire, cementing his reputation as a pioneer in contemporary gastronomy.
Recipes and dishes
Lee’s culinary creations are a testament to his innovative approach to traditional cuisines. At Sushi by Scratch, his omakase menus feature bold, unexpected combinations, such as smoked soy-glazed salmon topped with truffle salt or uni paired with foie gras, creating a sensory journey that elevates sushi to an art form. Over at Pasta Bar, Lee’s mastery of Italian-inspired dishes shines through in delicacies like black truffle agnolotti and perfectly al dente cacio e pepe, crafted with meticulous attention to technique and ingredients. These dishes not only reflect his culinary ingenuity but also the deep passion he brings to the kitchen.
Beyond his restaurants, Lee has made notable appearances on major cooking shows, including Top Chef and Chopped, showcasing his talent and earning widespread recognition. While he hasn’t released a cookbook to date, his approach to food—balancing precision, flavor, and creativity—has made his recipes highly sought after by aspiring chefs and food lovers alike. His emphasis on local and sustainable ingredients is a recurring theme in his menus, reinforcing his commitment to responsible dining. Lee’s dishes continue to push boundaries, delighting diners and establishing him as a trailblazer in the contemporary dining scene.