Each month, we ask one of San Diego's chefs:

What do you do and how do you eat when you're out of the kitchen?

Brian Malarkey

Owner + Chef,  Searsucker, Herringbone, Gabardine,  http://brianmalarkey.com/
Live: Point Loma
Work: All over! Downtown & Del Mar (Searsucker), La Jolla (Herringbone) and Point Loma (Gabardine).
How Long: [I've been a chef in San Diego for] close to 10 years now.

What kinds of meals do you eat at home?
It’s all seafood around here! We live so close to Point Loma Seafoods and cooking up seafood is great for a chef as it’s quick and easy and the less you do to it, the better tasting it is.

When you’re out of the kitchen, where do you like to dine out? Any favorites?
Consortium places (Craft & Commerce, Soda & Swine, Polite Provisions, Neighborhood, Noble Experiment, UnderBelly, El Dorado), exploring Little Italy, Matt Gordon’s restaurants – Urban Solace knocks it out of the park!

Where do you go for a drink?
Gabardine is walking to distance to my house. It’s my own personal bar!

How do you like to spend your days off?
With my kids and wife. I have 3 kids so we have a ton of fun going to the beach, the pool, fishing and soccer, and we often take trips to Point Loma Seafoods for some good crustaceans. I love to play with my kids, they’re so energetic and fun with a 2 1/2 and 4 year old so everything we do from hikes, walks and talks is always an adventure.

What made you decide to become a chef?
I wasn’t very good at everything else − I tried business school and theatre (my friends said I wasn’t very good). For me, being in a  professional kitchen was glorious and made all the sense to me.

What is your favorite thing about the San Diego culinary scene?
It’s an exciting time in the San Diego culinary scene, we have the feel of an up-and-coming foodie city. There’s really neat stuff going on with Hanis [Cavin] from Carnitas’ Snack Shack, the expansion of Matt Gordon’s restaurants is fun, Arsalun [Tafazoli] is awesome, The Lion’s Share is awesome, along with a ton of other up and coming restaurants. It’s EXCITING. We’re also getting some national expansion attention with Katsuya and Mozza coming in − the time is NOW in San Diego!

What kind of change do you hope to see?
Would love to see some more great restaurants downtown − come down and join me! It would also be great to get some destination dining. And I wish we could get more locals to support their local restaurants!


Related News: Burlap is reopening as Searsucker Del Mar.