Marjorie Meek-Bradley oversees the kitchens at both Ripple and Roofers Union in Washington, DC. She is a California native who was raised eating locally sourced, sustainable food; that is how she has always cooked. Marjorie has served a variety of cuisines in many top-rated restaurants and her impressive pedigree includes having worked for renowned chef, Thomas Keller, at Per Se in NYC and Bouchon in Yountville, CA, a One Michelin Star restaurant.
She served as chef de cuisine under Top Chef finalist, Mike Isabella at Washington, D.C.'s Graffito, and as sous chef for internationally renowned chef, Jose Andres at his acclaimed DC restaurant, Zaytinya. She also worked at Washington Square in Philadelphia for James Beard award-winning chef, Marcus Samuelsson. Marjorie was a nominee for Rising Culinary Star of the Year by Restaurant Association Metropolitan Washington for the 2013 RAMMY Awards. She was a semifinalist for both James Beard Foundation awards for Rising Star nominee and Food & Wine awards for Best New Chef. In 2014 she was again nominated for Rising Culinary Star of the Year by RAMW.
In her role as Executive Chef at Ripple and Roofers Union, Meek-Bradley brings fresh creativity and broad experience to both concepts, sourcing seasonal ingredients from local farms. At Ripple, she changes her gourmet menu daily to foster sustainability. At the more casual concept, Roofers Union, Meek-Bradley showcases her take on updated American classics and bar friendly snacks. She plans to continue feeding Washington D.C. with her stellar cuisine and to participate in its transformation into a globally renowned dining destination.