Our
Story
Named for husband and wife team Phillip Frankland Lee and Margarita Kallas-Lee, Frank and Margie's brings together decades of culinary experience, genuine hospitality, and a dedication to doing everything from Scratch.
Chef Phillip Frankland Lee
Co-Owner & Executive Chef
Born and raised in the San Fernando Valley, Chef Phillip Frankland Lee was surrounded by sushi restaurants, which started his passion for sushi early in life. By age five, it had become his favorite food; he was captivated by the art of omakase by age seven. His fascination deepened on his 13th birthday when he purchased his first book on sushi and began preparing it at home as his cuisine of choice.
At 18, Lee began his professional culinary journey, where many great chefs do: in the kitchen, hungry to learn. Driven by passion and persistence, he worked in the back-of-house of some of the world’s most demanding Michelin-starred kitchens—often volunteering just for the opportunity to observe, absorb techniques, and immerse himself in the discipline of culinary artistry. In these formative moments, watching and working tirelessly, he developed a deep respect for the craft and began shaping his bold, distinctive style. Through relentless hands-on work and an unwavering commitment to excellence, Chef Phillip carved out his unique culinary style. That dedication has earned him multiple Michelin stars and cemented his reputation as a boundary-breaking restaurateur.
In 2013, he and his wife, acclaimed pastry chef Margarita Kallas-Lee, opened Scratch|Bar & Kitchen in Beverly Hills, a fine dining mecca devoted to scratch-made cuisine. Soon after, continuing the mantra of scratch-made cuisine, the husband-and-wife chef duo started the hospitality group Scratch Restaurants Group, which now includes a portfolio of 26 acclaimed restaurants across the U.S. As Executive Chef of the restaurant group, Lee oversees the culinary vision for all 26 restaurants wholly owned and operated by the Lees. Through innovation, craftsmanship, and an unwavering commitment to the guest experience, Lee and his wife continue to redefine modern fine dining—one meticulously crafted dish at a time. Today, the group boasts an impressive culinary portfolio of Michelin-starred and highly acclaimed restaurants nationwide, with popular concepts, including:
Sushi by Scratch Restaurants - a 17-course, omakase-inspired tasting menu speakeasy in Seattle, Healdsburg, Montecito, Los Angeles, Beverly Hills, Austin, Dallas, Chicago, Miami, and New York City.
Pasta|Bar – a 13-course tasting menu experience rooted in Italian tradition, featuring hyper-seasonal, market-driven ingredients, with locations in Los Angeles and Austin.
NADC Burger – a Wagyu double cheeseburger concept with locations nationwide.
Lee and his restaurants have garnered widespread acclaim, earning numerous accolades, including recognition by S. Pellegrino as one of the Best Young Chefs in America. His relentless pursuit of excellence led to Michelin Stars for Sushi by Scratch Restaurants: Montecito and Pasta|Bar Los Angeles.
Beyond the kitchen, Lee co-hosts the Not A Damn Chance Podcast with professional skateboarder Neen Williams and has proven his competitive prowess, at one time holding the Food Network record for most consecutive wins, having dominated Chopped, Guy’s Grocery Games, and Cutthroat Kitchen. Lee also joins renowned chef Masaharu Morimoto as a lead judge on the sushi competition show, “Sushi Master,” on Roku, where contestants face challenges that test their fundamental sushi skills, creativity, and out-of-the-box thinking.
Chef Margarita Kallas-Lee
CO-OWNER & EXECUTIVE PASTRY CHEF SCRATCH RESTAURANTS GROUP
Margarita Kallas-Lee, Executive Pastry Chef and Co-Owner of Scratch Restaurants Group, was drawn to the kitchen from a young age. Growing up on her grandparents’ farm in Latvia, she spent her childhood picking fresh fruits and vegetables and experimenting with flavors inspired by the meals lovingly prepared by her family. Perched in the kitchen, she watched intently as relatives stirred, simmered, and shared stories, sparking a lifelong passion for food.
After moving to the United States as a teenager, Kallas-Lee began a successful career in modeling, working on runways, in print, and in commercials. But her heart remained in the kitchen, where she continued to cook and cater events around Los Angeles. In 2011, she officially answered her culinary calling, stepping away from fashion to join the historic D’Cache in Toluca Lake as pastry chef.
A twist of fate soon reunited her with high school friend Phillip Frankland Lee. The two quickly became inseparable and married in 2012. A year later, they combined their talents and opened their first concept, Scratch|Bar & Kitchen, in Beverly Hills, followed by the launch of the hospitality group Scratch Restaurants Group.
Today, Kallas-Lee oversees the pastry program for all Scratch Restaurants Group’s concepts, including the omakase-inspired tasting menu concept Sushi by Scratch Restaurants and the Michelin-starred Pasta Bar, leading dessert development across 26 locations. Her inventive confections have earned widespread acclaim, most notably at Pasta Bar, where her work has helped the Los Angeles restaurant retain its Michelin star for five consecutive years (2021-2025).
Kallas-Lee continues to push creative boundaries, with seasonal desserts that rotate throughout the group’s menus. She also showcases her work at major culinary festivals, such as Pebble Beach Food & Wine, where she recently served a smoked banana ice cream sandwich crowned with caviar. Visionary and precise, Kallas-Lee remains a defining force in the modern pastry world.
Chef Grae Nonas
Leading the Kitchen Every Day
While Frank & Margie's was imagined by Phillip and Margarita, it's Chef Grae Nonas who brings that vision to life every service.
A respected chef with experience in some of Austin's most celebrated kitchens, Grae has built his reputation on thoughtful execution, disciplined technique, and a deep appreciation for ingredient-driven cooking.
His leadership ensures every plate reflects the standards that define Scratch Restaurants Group while allowing the restaurant to develop a personality all its own.
Whether it's the Bone Marrow Garlic Bread guests can't stop talking about, handmade pasta prepared daily, or perfectly blistered pizzas emerging from the oven, Chef Grae's influence can be found throughout the menu.
His philosophy is refreshingly simple. Cook with intention. Respect every ingredient. Let great food speak for itself.
Hidden in Plain Sight
Our Home in Round Rock
Some restaurants announce themselves. Others are discovered.
Located beside The Lodge Card Club in Round Rock, Frank & Margie's was designed to feel like stepping into another world.
The lights soften, conversations linger, and dinner naturally becomes the destination.
Inspired by the timeless charm of classic Italian restaurants and the energy of a neighborhood gathering place, Frank & Margie's is where exceptional food, thoughtful cocktails, and genuine hospitality come together under one roof.
Whether you're joining us for date night, celebrating with friends, or simply looking for a place you'll want to return to, we hope you'll find exactly what so many of our guests already have.
A restaurant worth finding. And even more worth coming back to.
