Chef on the edge of a sharp knife...
I competed on TOP CHEF SEASON THREE on Bravo network, check out the webpage for bios, info, and video clips. Copy and paste the link below in your browser to go right to the page of Bios. Click on my head for my page!
http://www.bravotv.com/Top_Chef/cast/index.php
A native of Oregon, Chef Brian Malarkey grew up inspired by the cooking of his grandmother, in her beach house kitchen were she was often joined by her old friend James Beard. After being seduced all of his life by all the fresh seafood and abundant produce that the Oregon country side has to offer, Brian enrolled in Le Cordon Bleu cooking school in Portland. Upon completion, Brian set his sights on California, and sought the disciplines of the larger than life French chef Michael Richard at Citrus in Los Angeles. After holding several positions in Chef Richard’s kitchen, Brian traveled abroad, eating his way through Europe and Northern Africa learning what food meant to different cultures.
Back in the states Chef Malarkey followed his business sense to Minneapolis where he held several positions at several prominent Twin Cities establishments including the Loring Café, and The Local before landing at The Oceanaire Seafood Room where he accepted the Sous Chef position. Brian returned to his beloved Pacific Northwest to open the Oceanaire’s Seattle restaurant in 2001 as Executive Sous Chef. Under the tutelage of Chef Rick Kimmes in Minneapolis and Chef Kevin Davis in Seattle, Brian blossomed into a promising young seafood talent.
In 2004 Chef Brian and his wife Chantelle relocated to beautiful southern California to open the Oceanaire’s San Diego restaurant as Executive Chef / Operating Partner finally giving this talent his due. The Oceanaire opened in November of 2004 and since then Chef Malarkey and the restaurant have garnered top honors from many of the cities local publications and organizations.
While his main focus is the “behind-the-scenes” work that goes on in the kitchen, Chef Brian finds time to donate his skills to a host of local San Diego charities.
During the past three years Chef Brian has donated his time, talent and food to support charitable events such as the National Kidney Foundation, It’s All About the Kids, San Diego Zoo, KPBS, Huntington’s Disease Society of San Diego, Juvenile Diabetes Research Foundation, Eldercare, and many more. Chef Brian continues to extend his culinary talents to these organizations because he is proud to be a part of the San Diego community. The most beneficial and rewarding aspect of his work is in using his culinary prowess to help make a difference where he can.
As a highlight of his career, in May 2006, Chef Brian was asked by his alma mater, Western Culinary Institute to be the keynote speaker of the school’s graduation ceremony. He was also invited to teach a class on his famous “Angry Lobster” for the top students of that year’s graduating class and was a guest at the annual President’s Lunch.
Chef Brian enjoys working outside of the restaurant and regularly teaches cooking classes at local culinary school’s including Macy’s and Great News!. His dynamic personality and generous servings have earned him numerous fans in the classroom and beyond.
Through his work in and out of the kitchen Chef Brian continues to elevate the San Diego dining landscape and motivate himself and his staff to provide an exceptional dining experience for each guest of The Oceanaire Seafood Room.
When not dedicating his time to a charity or refining recipes in the kitchen, Chef Brian enjoys spending time with his wife Chantelle,his Chocolate Lab, Porter and Weimeraner puppy, Stella Bleu.
