Brian Malarkey

Judge Bio

Brian Malarkey’s flair in the culinary spotlight began in 2007 when he advanced to the finale of Bravo’s Top Chef Miami. Raised on a ranch in Bend, Oregon, Malarkey was influenced by the fresh seafood and produce of the Oregon countryside. His grandmother’s cooking also served as constant source of inspiration, and as a result, Malarkey enrolled in culinary school at Le Cordon Bleu in Portland, Oregon. Following his graduation in 1994, he worked with renowned Chef Michael Richard at Citrus in Los Angeles. After ascending the ladder in Chef Richard’s kitchen, Malarkey traveled abroad to Europe and Northern Africa, discovering the significance of food in various cultures. Upon his return to the United States, Malarkey accepted the position of Sous Chef at The Oceanaire’s Seafood Room in Minneapolis, Minnesota, later opening the restaurant’s branch in San Diego, California.

In the last two years, Malarkey opened five restaurants in San Diego, including Searsucker, Burlap, Gabrdine, Gingham and Herringbone. Alongside partner, James Brennan, Malarkey hopes to open a total of fifteen restaurants as part of their Fabric of Social Dining venture, which capitalizes on the dinner party experience. In addition to his career as a restaurateur, Malarkey is also the author of the cookbook, Come Early: Stay, Late, and has appeared on numerous television programs on TLC, Travel Channel, Bravo, and Own.

He resides in San Diego, California with his wife, Chantelle.

Malarkey's Team:

Brian picked a both professional chefs and a homecook to round out his team.  They are Micah Kasman, Adam Pechal, Jeff Mahin and Khristianne Uy.

You can visit Brian’s Facebook page, here.

You can follow Brian on Twitter. @BrianMalarkey

You can learn more about Brian, here.