Former chef de cuisine at Graffiato becoming Executive Chef at Ripple in Cleveland Park

3417 Connecticut Ave, NW

From a press release:

Marjorie Meek-Bradley has been named executive chef of Washington D.C.’s Ripple effective March 15, according to owner, Roger Marmet. Chef Meek-Bradley replaces Logan Cox, who is moving to the Pacific Northwest. Chef Meek-Bradley’s menus will continue in the tradition of Ripple’s creative American cuisine using only the finest local and seasonal ingredients.

Before joining Ripple, Chef Meek-Bradley was the chef de cuisine at Graffiato in Washington, D.C. Previously, she served as sous chef at Jose Andres’ Zaytinya. Before moving to Washington, D.C., she served as chef de partie at Thomas Keller’s three Michelin-starred restaurant Per Se in New York City, and at Bouchon, in Yountville, CA. Prior to Bouchon, Chef Meek-Bradley gained experience in Philadelphia, PA under James Beard Award-winning chef Marcus Samuelsson at Washington Square, and as a pastry apprentice at Lacroix at the Rittenhouse Hotel. Chef Meek-Bradley is a native of Northern California and earned her Associate’s Degree in Culinary Arts from The Restaurant School at Walnut Hill College.

“An ever-changing menu of seasonally-inspired and locally-sourced ingredients is part of what has guests dining with us again and again,” said owner, Roger Marmet. “Chef Meek-Bradley’s cooking reflects her stunning creativity, technical excellence, and bright personality – and will serve us well.”

After reviewing qualifications from over 75 applicants, the field was narrowed down to some incredibly talented chefs who hailed from some of the finest restaurants in the United States. Chef Meek-Bradley’s personality and palate match Ripple’s vision perfectly, and after of dozens of interviews, she stood out as uniquely qualified to take the restaurant into the future. She will expand upon Ripple’s strengths and continue to pursue the vision by crafting thoughtfully-sourced ingredients in an intimate and comfortable atmosphere.

“What attracts me to Ripple is their commitment to working closely with local farmers utilizing the freshest, most seasonal ingredients,” said executive chef, Marjorie Meek-Bradley. “I am excited to join the talented team and bring my own style and flavors to the already celebrated D.C. restaurant.”