St. Anselm

Located in the Union Market neighborhood, the second outpost of Joe Carrolls popular NYC restaurant aims to bring a slice of Brooklyn to Washington, DC. Originally from Ukiah, California, Marjorie Meek-Bradleys first exposure to cooking came at Plowshares, a non-profit community dining hall her parents founded in Mendocino County in 1983. This early immersion into a world defined by real ingredients and simple technique laid a solid culinary foundation for the new executive chef of St. Anselm, which Joe Carroll and Stephen Starr will open in Washington, D.C.s Union Market in spring 2018. After completing a year as a foreign exchange student in Sweden and graduating from high school, Meek-Bradley left California for the East Coast, enrolling in The Restaurant School at Walnut Hill College in Philadelphia. She spent her externship learning pastry at Lacroix at the Rittenhouse, followed by her first stint with STARR Restaurants, working for Swedish chef Marcus Samuelsson at Washington Square. She would later assist STARR with the opening of Barclay Prime before returning to her home state and landing at Thomas Kellers Michelin-starred Bouchon in Yountville, not far from where she grew up. Meek-Bradleys time in the Keller orbit brought her to New York City and Per Se in 2007, one of the most formative experiences of her career. There, under three-Michelin-star chef Jonathan Benno, she learned that cooking was a craft not recipes and rules, but techniques and ideas, she says. We were allowed so much room to grow. Meek-Bradley spent a year as a private chef in Florida before arriving in D.C. in 2009, where she quickly found work as a sous chef at the José Andrés landmark Zaytinya, and later chef de cuisine of Mike Isabellas Graffiato, further honing her leadership skills. Her move to the nations capital coincided with a boom period in that citys dining scene, and soon, Meek-Bradley would earn her first executive chef position, taking the reins at Ripple and debuting Roofe