Cutthroat Kitchen: Brian Malarkey on Top Chef, Fire, and His New Oil Line

A Journey Through the Culinary World

Brian Malarkey, the host of Cutthroat Kitchen: Knives Out, has had a dynamic career in the food industry. From competing on Top Chef to working alongside Guy Fieri, he has carved out a unique path in the world of television and culinary arts. In an exclusive interview, Malarkey shared insights into his early struggles, unexpected career turns, and how the pandemic reshaped his connection with home cooks.

Malarkey recounted how his initial foray into television began with a failed audition for Food Network Star. However, this setback led to an unforgettable moment at a charity dinner where he served a flaming Baked Alaska and incorporated fire breathers into the performance. This bold move caught the attention of Top Chef producers, who reached out to him shortly after, asking if he was “the guy who lit the ballroom on fire.” That encounter marked the start of his journey in reality TV.

His Top Chef experience began in season 3, where he faced a challenging first challenge involving a complex “surf and turf” dish that included rattlesnake and eel. Malarkey admitted he thought he might be eliminated during the first episode. However, another contestant's underperformance gave him a chance to recover, and he went on to win the next two episodes.

One memorable moment from his time on the show was the presence of a mascot named Diego, an 18-pound lobster he ordered for a photoshoot. After becoming a fan favorite at his restaurant, guests started contributing money to “save Diego” instead of eating him. Eventually, the lobster was sent to live in the Maine Aquarium.

Reflecting on his return to Top Chef in 2020, Malarkey described the experience as isolating and intense. He noted that contestants had no access to phones, books, or outside communication, which made the environment extremely challenging.

Pandemic Shift and the Launch of Chefs Life

When the pandemic forced his restaurants to lay off over 500 employees, Malarkey turned to virtual cooking classes to raise funds. These sessions provided him with valuable insights into how people cook at home. He noticed that many individuals were using the wrong oils, which inspired him to launch his own oil brand called Chefs Life.

Malarkey developed three distinct oil blends tailored for specific cooking needs: one for cooking, one for blending (such as pestos and marinades), and one for finishing. He emphasized that extra virgin olive oil should be used as a highlight rather than a high-heat staple. Instead, he recommends oils like avocado or grapeseed for sautéing.

In addition to his oil line, Malarkey shared two key tips for working with oils. First, he advised using a thick pan and high heat to achieve caramelization. Second, he warned against overheating extra virgin olive oil, which can break down and become harmful.

The packaging for Chefs Life was designed to be simple and clear. The matte white bottles with black text include QR codes that direct customers to free cooking content. Malarkey described the design as “easy as black and white.”

Today, Chefs Life is positioned as an “affordable luxury,” retailing under $8 to make quality oils more accessible for home kitchens. The brand aims to empower home cooks by providing them with the right tools and knowledge to enhance their culinary skills.