Chef
Phillip Frankland Lee
- Discipline
- Chef
- Based in
- Los Angeles, California, United States
i. Biography
Phillip Frankland Lee’s work sits in the line from entry-level prep to ownership: he began as a dishwasher, moved through Los Angeles kitchens, then into Chicago rooms including Alinea and L2O, before taking on owner-executive chef roles at Scratch Bar in Beverly Hills and later Scratch Bar & Kitchen in Encino. That path reads as a study in kitchen hierarchy, pace, and the demands of running a room while staying on the line.
The Path
The route through Phillip Frankland Lee’s career is built on repetition of station work and progression through different kitchen cultures. A start as a dishwasher in Los Angeles Valley led to cook roles in top Los Angeles kitchens helmed by Quinn Hatfield and Stefan Richter, then to cook positions at Alinea and L2O in Chicago, before Lee moved into ownership and executive chef responsibilities at Scratch Bar in Beverly Hills from 2013 to 2015. The current holdings remain The Gadarene Swine, which Lee has owned since 2014, and Scratch Bar & Kitchen, where Lee has served as owner and executive chef since 2015.
The Work Today
At Scratch Bar & Kitchen in Encino, Los Angeles, the role is both operational and culinary: Phillip Frankland Lee is the owner and executive chef, which places menu direction and kitchen management in the same hands.
Signature
Phillip Frankland Lee’s signature dishes include Scratch|Bar, Scratch|Bar & Kitchen, Gadarene Swine, Sushi|Bar, and Pasta Bar.
Profile updated July 2026
FAQ
Asked of Phillip
What is Phillip Frankland Lee's current role?
As of 2026, Phillip Frankland Lee is Owner and Executive Chef.
Where did Phillip Frankland Lee work before?
Phillip Frankland Lee's earlier career included top Los Angeles kitchens helmed by Quinn Hatfield and Stefan Richter, Alinea, and L2O.
What recognition has Phillip Frankland Lee received?
Global Cuisine Award, Chef of the Year (2018).
