44d

04h

23m

31s

Chef Brian Malarkey

Representing Los Angeles, CA

Serving Sunny Side Up: Manchester Farms Quail Egg with Morels, Spring Peas and a Parmesan Cracklin’

In just three years, Chef Brian Malarkey, http://www.brianmalarkey.com, together with business partner James Brennan, have created 8 wildly successful restaurants across the United States. The restaurant group, Enlightened Hospitality, includes Searsucker (San Diego, Del Mar, Austin), Herringbone (La Jolla and Los Angeles), and Green Acre (San Diego), his fast-casual concepts each with an organic garden.

Each restaurant opened to rave reviews, including Time Magazine naming Searsucker the country’s #2 hottest restaurant. The accolades continue to roll in. Brian currently has 3 restaurants on Open Table's list of the "100 Top Hot Spots in the Nation" (Searsucker San Diego and Scottsdale and Herringbone). Searsucker was also included on Gayot's "Hot 40 List of Restaurants." This past year, Brian was invited to cook at the James Beard Award Dinner for the world's most acclaimed chefs. 

Most recently Malarkey starred as a judge/mentor on ABC’s new cooking competition show “The Taste” alongside Anthony Bourdain, Nigella Lawson and Ludo Lefebvre. He mentored his chef, L.A.'s Khristianne Uy, to the finale where she took home the win. A past Top Chef Finalist (Season 3, Miami), Malarkey has hosted and guest starred in series on TLC, Travel Channel, Bravo, OWN and more. Malarkey headlines food and wine festivals across the country with cooking demos and book signings of his most recent cook book, "Come Early, Stay Late."

Growing up on a ranch in Oregon, and spending summers enjoying the fresh seafood on the coast, Malarkey discovered his love for food and cooking at a young age, eventually leading him to enroll in Le Cordon Bleu in Portland. Prior to opening his first restaurant Malarkey held positions at several marquee restaurants in Los Angeles including Chef Michel Richard’s Citrus. Soon after he was hired by The Oceanaire Seafood Room and opened their San Diego location as Executive Chef/Partner, where he garnered over 60 industry awards in five years.