Rich sits down with Brian Malarkey - a chef, restaurateur, cooking instructor, and creator of 15 separate restaurants across the United States. In 2012 he sold majority stake of his first restaurant group (Searsucker and Herringbone) to global Hakkasan Group for $25 million. He’s opened 10 different concepts in 5 years, including the nationally acclaimed Herb & Wood and Animae. Brian has appeared as a regular judge for shows like Food Network’s Guy’s Grocery Games, Tournament of Champions, and ABC’s The Taste. He was also a contestant on Top Chef (Season 3) and Top Chef All-Stars (Season 17).

Rich and Brian discuss how they first met, how Brian got his start as a chef, how Brian met Tony Hawk, the restaurant scene in San Diego, Richard Blais, the difficulty of mastering the restaurant experience, investing in the restaurant industry, and Brian’s newest restaurant Le Coq.

They also reflect on Brian’s San Diego based restaurants, high profit margins for restaurants, preserving the restaurant experience, building relationships with customers, Brian’s experience during COVID, and his recent release of Chef’s Life Oil to completely replace extra virgin olive oil.

Lastly, Rich and Brian talk about social media, the profit game of the cooking oil industry, introducing new products to restaurants, whether location matters to opening a restaurant, and whether or not guests are price sensitive at restaurants.

Connect with Brian on Instagram: @brianmalarkey

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