Pursuit of Wellness Podcast Summary
Episode: Michelin Star Chefs: Why Food Quality Matters w/ Philip Franklin Lee & Margarita Callous Lee
Release Date: January 20, 2025
Host: Mari Llewellyn
Introduction
In this engaging episode of Pursuit of Wellness, host Mari Llewellyn sits down with Philip Franklin Lee and Margarita Callous Lee, a dynamic husband-and-wife duo renowned for their innovative approach to the culinary arts. Together, they own multiple acclaimed restaurants in Austin, including Sushi by Scratch, Pasta Bar Austin, La Wolf and Wheat, and Not a Damn Chance Burger. Mari delves into their journey, philosophies, and the secrets behind their success.
Navigating the Pandemic (00:00 - 03:32)
Philip opens the conversation by discussing the challenges their restaurant empire faced during the COVID-19 pandemic. Despite thriving with five restaurants in California pre-pandemic, lockdowns forced them to close and repeatedly shift between indoor and outdoor operations. As restrictions tightened, they made the pivotal decision to relocate to Austin, Texas, to keep their business and staff afloat.
Notable Quote:
"We have five restaurants in California pre-pandemic. We're killing it. It's going great. Pandemic happens."
— Philip Franklin Lee [00:27]
The Joe Rogan Effect (03:32 - 11:08)
A turning point for their Austin venture came when Joe Rogan, a prominent podcast host and public figure, dined at their Sushi by Scratch restaurant. Rogan's glowing endorsement on his podcast led to an overwhelming surge in reservations, transforming their pop-up restaurant from a quiet establishment to a sought-after culinary hotspot almost overnight.
Notable Quote:
"Anytime Joe plugs you on the podcast is pretty big."
— Philip Franklin Lee [05:56]
Restaurant Philosophy: Quality and 'From Scratch' Approach (11:08 - 39:12)
Philip and Margarita emphasize their unwavering commitment to quality by making everything from scratch. This philosophy extends to every aspect of their menu, from sourcing raw ingredients to meticulously crafting each dish. Philip explains that their dedication stems from a literal interpretation of the restaurant definition—serving food entirely prepared on-site without relying on pre-made components.
Notable Quote:
"We're going to make everything from scratch. So if we wanted to have prosciutto, I would have to buy a pig, and I would have to break it down myself, and I would have to cure it..."
— Philip Franklin Lee [39:09]
Sourcing Ingredients (39:12 - 58:32)
A cornerstone of their culinary excellence is the meticulous sourcing of high-quality ingredients. Philip shares his longstanding relationship with a broker at the Toyosu Fish Market in Japan, ensuring the freshest sushi-grade fish for their establishments. This dedication often involves significant investments, such as purchasing a 90-pound quarter tuna for $4,000, to maintain their high standards.
Notable Quote:
"I work with a broker who has a spot at the Toyosu Fish Market. And that's the same company I've been working with for about 10 years."
— Philip Franklin Lee [57:12]
Culinary Creativity and Dessert Innovation (58:32 - 66:38)
Margarita showcases her innovative approach to desserts, highlighting unique creations like the tonka bean custard with yuzu and passion fruit granita. Their desserts not only surprise patrons with unconventional flavors but also demonstrate their commitment to crafting memorable dining experiences.
Notable Quote:
"We make a basil and mint semifredo with orange mint and Thai basil, then a black currant granita with passion fruit..."
— Margarita Callous Lee [26:31]
Balancing Business and Creativity (31:15 - 36:34)
Philip candidly discusses the challenges of balancing the creative demands of being a chef with the necessities of running a business. After several partnerships that didn’t align with their vision, Philip and Margarita ultimately took full ownership, allowing them to maintain control over both the culinary and operational aspects of their restaurants.
Notable Quote:
"You can't survive as a starving artist. So if you're making art that you think is incredible, but you can't sell it, you will eventually die of starvation."
— Philip Franklin Lee [35:05]
Michelin Stars Experience (49:35 - 55:09)
A significant highlight of the episode is Philip and Margarita receiving their first Michelin stars. Despite a series of setbacks, including the Michelin Guide’s temporary withdrawal from California during the pandemic, their perseverance paid off. Philip recounts the emotional moment of being awarded Michelin stars virtually, marking a milestone in their culinary journey.
Notable Quote:
"They say, congratulations, Chef, you've been awarded a Michelin star. And I said, which restaurant? And she said, both of them."
— Philip Franklin Lee [53:27]
Team-First Approach and Wellness (45:03 - 48:51)
Central to their success is their unwavering commitment to their team. Philip and Margarita prioritize their staff’s well-being by offering comprehensive benefits, including 401k plans with matching, maternity and paternity leave, and robust compensation packages. This approach fosters a loyal and motivated workforce, essential for maintaining high standards across their numerous establishments.
Notable Quote:
"Our real partners were the guys and the girls working their ass off every day."
— Philip Franklin Lee [48:51]
Favorite Restaurants (63:50 - 64:52)
When asked about their favorite restaurants globally, Philip names Central in Peru, while Margarita praises Sushi Sakura in Kyoto, Japan. These establishments inspire them with their exceptional culinary craftsmanship and unique dining experiences.
Notable Quote:
"My favorite restaurant is probably Central in Peru."
— Philip Franklin Lee [63:50]
Conclusion
Philip and Margarita Lee’s story is a testament to resilience, innovation, and the relentless pursuit of excellence. Their commitment to quality, from sourcing the finest ingredients to crafting unique dishes, sets them apart in the culinary world. By prioritizing their team and maintaining a balance between business and creativity, they have built a successful and respected restaurant empire that continues to thrive and inspire.
Final Thoughts from Mari Llewellyn:
"You're both so talented, so creative, and I'm so glad we met. So thank you so much."
— Mari Llewellyn [66:27]
Connect with Philip & Margarita Lee:
- Instagram: @PhilipFranklinLee | @margariticalisley
- Restaurants: Sushi by Scratch Restaurants
- Website: SushiByScratch.com
This summary provides an overview of the key discussions and insights shared by Philip Franklin Lee and Margarita Callous Lee during their interview on the Pursuit of Wellness podcast. For a more detailed experience, listeners are encouraged to tune into the full episode.