Marjorie Meek-Bradley
Executive Chef
Marjorie Meek-Bradley is the Executive Chef at The View, a restaurant, bar, and lounge on the 47th and 48th floors of the New York Marriott Marquis. Originally from Northern California, Marjorie’s passion for food began while working in her parents’ community soup kitchen, Plowshares, where she learned how food can nurture and take care of people.
In 2004, she received her Associate’s Degree in Culinary Arts and Chef Training at The Restaurant School at Walnut Hill College in Philadelphia. Following, she held roles at Bouchon in Yountville, CA, and New York City’s Eleven Madison Park and Per Se. In 2009, Marjorie moved to Washington D.C. where she was tapped as a sous chef for Jose Andres’ Zaytinya. In 2011, she went on to be the chef de cuisine at Graffiato and held her first Executive Chef role at Ripple, followed by Roofers Union in 2013. In 2015, Marjorie competed in Season 13 of Top Chef, finishing as a Top 3 Finalist.
In 2017, Marjorie joined Stephen Starr’s STARR Restaurants as the opening Executive Chef at St. Anselm in D.C. After two years, Stephen asked Marjorie to reopen Pastis in NYC as Executive Chef. In 2022, she transitioned into a corporate chef role at STARR, working specifically for Pastis in Miami and Upland in NYC. Most recently, Marjorie consulted on The Corner Store from Catch Hospitality Group, helping with menu development and staff training before its opening in September 2024. Today, Marjorie is eager to step into the role as Executive Chef at The View to help craft a space in the heart of the city that feels celebratory and rooted in simple, American classics.
Marjorie was named a James Beard Rising Chef Semi-Finalist in 2014 and 2015 and was awarded Eater D.C.’s Chef of the Year in 2018. Her love of travel has heavily influenced her culinary career. In 2023, she was named an American Culinary Corps Member, which allowed her to travel to Tokyo and Dubai. This program, created in partnership with the James Beard Foundation and the Department of State, has curated a network of over 80 influential chefs and culinary professionals who engage foreign dignitaries, bridge cultures, and strengthen relationships with civil society through food and dining.