Marjorie Meek-Bradley is the chef and partner at Smoked & Stacked in Washington, D.C. Marjorie, a California native, has lived in Washington, D.C. since 2009. Meek-Bradley has served a variety of cuisines in many top-rated restaurants around the country including Per Se in NYC and Bouchon in Yountville, CA. She served as chef de cuisine under Top Chef finalist, Mike Isabella at Washington, D.C.’s Graffiato, and as a sous chef for internationally renowned chef, Jose Andres at his acclaimed DC restaurant, Zaytinya, and worked for James Beard award-winning chef, Marcus Samuelsson Washington Square in Philadelphia.

In her time as Executive Chef at Ripple and Roofer’s Union, Meek-Bradley received many accolades. As a result of her leadership, Ripple was awarded by the Restaurant Association Metropolitan Washington for Best Upscale Casual Restaurant and Best Wine Restaurant in 2014. Wine Spectator named Ripple a Top 100 Wine Restaurant for 2013 and again in 2014. In 2014 and 2015 Meek-Bradley was nationally recognized as a semifinalist for the prestigious James Beard Foundation Rising Star Award. Meek-Bradley also competed on season 13 of Top Chef and finished in the final 3.

In September of 2016 Meek-Bradley opened up Smoked & Stacked in the Shaw neighborhood of Washington, D.C. There, she specializes in house cured and smoked pastrami served on fresh baked milk bread.  

Marjorie Meek-Bradley is an active member of the Women Chefs and Restaurateurs.