In the last four years, Chef Brian Malarkey has created seven wildly successful restaurants across the U.S. including Searsucker (San Diego, Del Mar, Austin), Herringbone (La Jolla and Los Angeles), and two installments of his fast-casual concepts, Green Acre (San Diego). He recently announced plans for two more restaurants, including a Searsucker in Santa Monica at the end of 2014 and a brand new concept in San Diego’s Little Italy neighborhood in early 2015.

Each restaurant opened to rave reviews, including Time Magazine naming Searsucker the country’s #2 hottest restaurant. The accolades continue to roll, including having three restaurants on Open Table’s list of the “100 Top Hot Spots in the Nation” and Searsucker on Gayot’s “Hot 40 List of Restaurants.” Malarkey was also honored with an invitation to cook the James Beard Award Dinner for the world’s most acclaimed chefs.

Malarkey is a winning mentor on ABC’s “The Taste,” a past Top Chef Finalist and is regularly seen hosting and guest starring in series on Food Network, Travel Channel, Bravo, TLC, OWN and more. He is the author of “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.

Featured Recipe

Wok Fried Wild Alaska Dungeness Crab with Garlic, Ginger and Green Onion by Chef Brian Malarkey
4 whole cooked Alaska Dungeness Crabs, fresh or thawed
1/2 cup canola cooking oil or peanut oil
1 cup chopped garlic
1 cup chopped green onions
1 cup peeled and chopped ginger
1 cup lime juice
1 cup Kikkoman soy sauce
1 cup chopped cilantro

To clean crab, pop off the top shell of each and clean under cold running water. With a large chef’s knife, quarter each crab, then pat dry. Into a hot wok or deep large saucepan, add 2 tablespoons oil and 1 quartered crab. Cook for one minute while tossing gently. Stir in 1/4 cup each of garlic, green onions and ginger. Cook an additional 1 minute until garlic begins to brown slightly. Deglaze the pan by stirring in 1/4 cup each of lime and soy sauce. Remove from heat; sprinkle on cilantro and serve. Repeat for remaining crab.