Marco Maletis

Short bio

Chef Marco Maletis is a distinguished Private Chef in Los Angeles, renowned for his innovative approach to Modern American cuisine.

Bio

Born and raised in Sunnyvale, California, Chef Marco Maletis is a proud alumnus of The Culinary Institute of America. He holds a bachelor’s degree in Applied Food Studies, focusing on the anthropology and ecology of food, with a concentration in Farm-to-Table practices.

His culinary journey took a significant leap as he served as the Assistant Research and Development Chef for the prestigious Thomas Keller Restaurant Group. In this role, he was instrumental in menu and restaurant concept development for private events and dining experiences, both nationally and internationally. His expertise extended to product testing and recipe development for consumer goods, as well as culinary liaising for media projects.

Chef Marco created a pioneering sector within R&D, focusing on custom tool and service vessel design. His culinary skills were showcased on a global stage as a member of the Bocuse d’Or Team USA 2023, where they secured 9th place worldwide.

Previously, he collaborated with Chef David Kinch during the reopening of Manresa, maintaining its 3-Michelin Star status post-COVID, and also worked at the Bib Gourmand-rated restaurant, Bywater.

Chef Marco is not only passionate about food but also about sharing empathy through his culinary creations. He believes food is a medium for understanding others and their stories.

Outside the kitchen, he is a trained musician and an avid adventurer, enjoying activities like skiing, fishing, climbing, reading, and gardening. As a Modern American Personal Chef, he is dedicated to educating his community and creating memorable culinary experiences.