Marjorie Meek-Bradley

Corporate Chef at STARR Restaurants including Pastis and Upland

Born and raised in Ukiah, CA, Marjorie fell in love with seasonal cooking at an early age, lending a hand at Plowshares, her parents' nonprofit community dining hall in Mendocino County. After graduating culinary school in 2004, she worked in some of the most acclaimed kitchens across the country, including: Thomas Keller's Bouchon in Yountville, CA and Per Se in New York City; and Marcus Samuelssons' Washington Square, José Andrés' Zaytinya, and Mike Isabella's Graffiato in Washington, DC. In 2013, Marjorie had her first big break as opening Executive Chef at Roofers Union in Northwest DC, earning multiple honors from the Restaurant Association of Metropolitan Washington and a “Rising Star” semi-finalist nod from the James Beard Foundation. She also competed in Season 13 of Bravo’s Top Chef, finishing in the top three. In 2016, Marjorie opened her first solo project, a hand-crafted sandwich shop called Smoked & Stacked, which she ran until she got the call from Stephen Starr, recruiting her to help open the DC outpost of Joe Carroll's steakhouse, St. Anselm. When Starr partnered with Keith McNally in 2019 to reopen his iconic Pastis in NYC's Meatpacking District, Marjorie began splitting her time between the two cities. In 2020, she made the move to NYC full time, running the kitchens at Pastis and Upland. Marjorie was most recently promoted to Corporate Chef of STARR Restaurants.

Social handles: @chefmarjie and @pastisnyc