21 Jan Spotlight: Chef Brian Malarkey
Ready for day 3! Tonight’s ChefDance dinner features “Top Chef” finalist Brian Malarkey
In just five years, Chef Brian Malarkey has created eight wildly successful restaurants across the United States with more expansion plans on the way within the next year. Under the management of Hakkasan Group – a worldwide entertainment, dining, nightlife, and hospitality company, Malarkey’s restaurants include Searsucker (San Diego, Del Mar, Austin, Las Vegas), Herringbone (La Jolla, Santa Monica, Las Vegas) and Ivory on Sunset (Los Angeles).
Each restaurant opened to rave reviews, including Time Magazine naming Searsucker the country’s #2 Hottest Restaurant. Malarkey currently has two restaurants on Open Table's list of the "Top 100 Hot Spots in America" (Searsucker San Diego and Herringbone La Jolla). Searsucker San Diego was also included on Gayot's "Hot 40 List of Restaurants." In 2015, Malarkey was also invited to cook at the James Beard Award Dinner for the world's most acclaimed chefs.
Alongside Anthony Bourdain, Nigella Lawson and Ludo Lefebvre, Malarkey was also the winning judge/mentor on ABC’s “The Taste” Season 1. A past “Top Chef” finalist (Season 3, Miami), Malarkey has hosted and guest-starred in several series on the Food Network, 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, which would eventually lead 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 more than 60 industry awards in five years.