Marjorie Meek-Bradley oversees the kitchens at the upscale casual Ripple restaurant in Cleveland Park and the American gastropub Roofers Union in Adams Morgan, Washington, D.C. A California native raised eating locally sourced, seasonal food, Meek-Bradley continues to cook sustainably using grass fed proteins and organic produce provided by nearby farms. 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 Meek-Bradley was nationally recognized as a semifinalist for the prestigious James Beard Foundation Rising Star and the Food & Wine Best New Chef awards.In her role as Executive Chef at Ripple and Roofers Union, Meek-Bradley brings fresh creativity and broad experience to both concepts. Since her arrival at Ripple in 2013, she changes her menu daily to foster sustainability and culinary experimentation. At the more casual concept, Roofers Union, Meek-Bradley offers bar friendly snacks, sandwiches and house made sausages, showcasing her take on German classics with an American twist.Meek-Bradley 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. She served as chef de cuisine under Top Chef finalist, Mike Isabella at Washington, D.C.’s Graffiato, as 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.Meek-Bradley is a member of Les Dames d’Escoffier and the Women Chefs & Restauranteurs organizations.