Executive Chef/Partner
Searsucker

An award-winning and passionate chef, Brian Malarkey is the Executive Chef and Partner of Enlightened Hospitality Group, which manages and operates some of San Diego's most popular restaurants.

Graduating from Western Culinary Institute's Le Cordon Bleu in Portland, Malarkey sought out the disciplines of French Chef Michael Richard of Citrus in Los Angeles. After working closely with Chef Richard, Malarkey held several positions at prestigious restaurants in Minneapolis and Seattle, and then opened San Diego's The Oceanaire as Executive Chef and Operating Partner in 2004. Shortly after, Malarkey starred on Bravo's Emmy-nominated series, "Top Chef 3 Miami" where he advanced to the finale, gaining national recognition for his culinary talents, high-energy and captivating charm.

In July 2010, Brian opened his first restaurant, Searsucker, to great fanfare. Located in the heart of San Diego's bustling Gaslamp District, Searsucker is a haven for "new American classic cuisine" and combines Brian's approachable and playful culinary talents with a comfortable yet classic design. In May 2011, Searsucker was named the #2 Hottest New Restaurant in the country in the prestigious OpenTable Diners Choice Awards. Nearly a year to the day, Brian opened his second restaurant, Burlap. Located in the affluent coastal community of Del Mar, just north of San Diego, Burlap blends Brian's playful approach to food with Asian inspired flavors, doling out delectable 'Asian Cowboy' cuisine.. In January 2012, Malarkey opened his third restaurant, Gingham, located in the inland community of La Mesa, East County San Diego. Offering "Meat Market" cuisine with low and slow roasted meats and savory sides, Malarkey's neighborhood installment quickly became a coveted and lively hub for patrons. Two months later, he launched his fourth San Diego restaurant concept, Gabardine, a neighborhood seafood bar located in the seaside community of Point Loma, Gabardine is a sexy and intimate space for serious seafood enthusiasts, offering exciting and distinct culinary experiences.

Malarkey's fifth restaurant concept, Herringbone, opened in May 2012 in San Diego's famed community of La Jolla. Herringbone serves up "Ocean Bazaar" cuisine with culinary offerings such as "fish meats field," featuring ocean specialties from around the world as well as unexpected surf and turf dishes. Future plans include a national expansion of his "big three" flagship restaurants Searsucker, Burlap and Herringbone, which will include 15 restaurants over the next 5 years, starting with a Searsucker in Scottsdale, AZ.

Fruits de Mer Presented by Alaska Seafood: Featuring Former Top Chef Contestants

Visit Chef Malarkey at the Grand Tasting Event