Chef Marco Maletis

Hi, my name is Marco, I'm based in Marina Del Rey. I was born and raised in Sunnyvale, California. I'm a proud alumni of The Culinary Institute of America where he studied anthropology and ecology of food for a bachelor’s degree in Applied Food Studies with a concentration in Farm-to-Table. Most recently I was the Assistant Research and Development Chef for the Thomas Keller Restaurant Group. I was part of menu and restaurant concept development, private events and dining nationally and internationally, product testing and recipe development for nationwide consumer product goods, culinary liaising for internal and external media, and all other projects Chef Keller pursues. I created a new sector within R&D for custom tool and service vessel design and manufacturing. Previously I was a member of the Bocuse d’Or Team USA 2023 taking 9th place in the world. Before that, I worked for Chef David Kinch in reopening his restaurant Manresa, helping maintain 3-Michelin Stars coming out of the Covid Pandemic as well as at his Bib Gourmand restaurant Bywater.

I focus on seasonal and fresh cuisine, sourcing from local farmer's markets. I can design an elegant plated multi-course or craft a bountiful family style dining experience for you. I'm available for single or recurring services, meal preparation, and events.

Outside of work I'm a trained musician, avid adventurer, skier, fisherman, climber, reader, and gardener.

Please feel free to contact me if you're interested, and let's create am extraordinary experience together.