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Washington, DC


Marjorie Meek-Bradley is an alumni of The Restaurant School at Walnut Hill College in Philadelphia. She spent her externship learning pastry at Lacroix at the Rittenhouse, followed by her first stint with STARR Restaurants, working for Swedish chef Marcus Samuelsson at Washington Square. She would assisted at STARR with the opening of Barclay Prime before returning to her home state of California and landing at Thomas Keller’s Michelin-starred Bouchon in Yountville. Meek-Bradley’s time in the Keller orbit brought her to New York City and Per Se in 2007, one of the most formative experiences of her career. There she learned under three-Michelin-star chef Jonathan Benno. Meek-Bradley spent a year as a private chef in Florida before arriving in D.C. in 2009, where she quickly found work as a sous chef at the José Andrés landmark Zaytinya, and later chef de cuisine of Mike Isabella’s Graffiato, further honing her leadership skills. Her move to the nation’s capital coincided with a boom period in that city’s dining scene, and soon, Meek-Bradley would earn her first executive chef position, taking the reins at Ripple and debuting Roofer’s Union in Northwest D.C. in 2013. Here, she earned many accolades, including multiple honors from the Restaurant Association of Metropolitan Washington and a “Rising Star” semifinalist nod from the James Beard Foundation. She also competed on Season 13 of Bravo’s Top Chef, finishing in the top three.

In 2016, Meek-Bradley branched out on her own to introduce Smoked & Stacked, a fast-casual concept in Shaw serving hand-crafted sandwiches. She’s retained a stake in that business while focusing her full creative energies on D.C.’s own St. Anselm, the neighborhood steakhouse.