Gavin Humes

Scratch Restaurants Group is the innovative Los Angeles-based multiple Michelin-starred hospitality group from husband-and-wife team Chefs Phillip Frankland Lee and Margarita Kallas-Lee. Since opening Scratch Bar & Kitchen—the Lees flagship 25-course tasting menu only concept—in 2013, the group has expanded into other concepts as well with Sushi by Scratch Restaurants in Montecito (1 Michelin star), Los Angeles, Miami, Austin, and Seattle, as well as 2 locations of Pasta|Bar in both Los Angeles (1 Michelin star) and Austin, and NADC BURGER in Austin and Houston. All of Scratch Restaurants Group’s concepts are known for their highly curated tasting menus, intimate 10-seat tasting counters with no servers, and dedication to the artisanal “from scratch” approach to hospitality. The group is also known to champion significant change to the restaurant industry and its professionals by offering their staff salaries far above the industry standard and unprecedented benefit packages for all employees. Their continued success serves as a business model for others. It is evident that a commitment to both the team and culinary artistry results in concepts that thrive in the competitive, high-turnover, low-profit restaurant industry.