:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/59121157/2013_05_29_SearSucker_MG_4091.0.0.0.jpeg)
San Diego chef and previous Top Chef contestant Brian Malarkey is leaving two of his restaurant mini-chains, Herringbone and Searsucker, the latter of which includes the Austin location, as reported by Eater San Diego.
Malarkey left because he wants to concentrate on his current and future hometown restaurants in San Diego. He runs those with his business partner Chris Puffer under the Puffer Malarkey Restaurants group. His full resignation statement follows below.
Malarkey had sold a majority stake of Searsucker and Herringbone to restaurant and nightlife company Hakkasan Group in 2014, but he remained involved until now. He will still hold onto his equity in both of his original restaurants.
This shouldn’t change anything about the Austin Searsucker for the time being, which debuted in June 2013. Currently, the executive chef is Andrew Turner, who has been with the New American restaurant for the past year.
Brian Malarkey’s Exit Statement
Effective immediately I am resigning my position with the Hakkasan Group. Searsucker and Herringbone are two unique concepts I will continue to be proud of. I am grateful for the incredible employees, many that have been with us since the start, friends and the loyal clientele who have helped drive their success and it’s been exciting to watch their expansion over the last few years under Hakkasan’s guidance. However, at this time in my career, I would like to focus entirely on my hometown of San Diego and its incredible dining scene. I’m looking forward to putting 100% of my energy on the Puffer Malarkey Restaurants, including Herb & Wood, Herb & Eatery, two Green Acre locations, Farmer & The Seahorse and two upcoming projects Herb & Sea and Animae.
