JOHN AND LEE MALCOLM
THE RIVER MARKET
John Malcolm’s extensive background and training as chef at top quality restaurants in California and New Jersey has prepared him for his role as owner and executive chef at RIVER MARKET.
His experience includes running fine dining restaurants in San Diego and San Francisco for 10 years prior to 2004 when he returned to his native New Jersey to serve as executive chef of the “new” Martell’s Waters Edge in Bayville, a position he left eight years ago to open his new venture in Toms River. The River Market in Toms River was named in 2015 one ot the top seven BYOB restaurants at the Jersey Shore.
Chef Malcolm, who served as executive chef of the award winning Azul La Jolla on San Diego’s scenic coastline from 1999-2004, received much regional acclaim for his California coastal cuisine. He was nominated for Chef of the Year by the Southern California Food Writers Association and received excellent reviews from national and California media. His current menus reflect not only his experience at Azul but also his earlier training with the nationally celebrated chef Bradley Ogden at the Lark Creek Inn, Larkspur, Ca., whom he credits with introducing him to California seasonal markets and the creative use of fresh, locally-produced fruits and vegetables.
Chef Malcolm honed his culinary skills and techniques in San Francisco at popular dining attractions like Betelnut and The Fairmont Hotel where he developed exciting new dishes and cooking styles, as well as gaining significant management and banquet experience running large kitchen staffs.
He is a graduate of Rider University in Trenton, N. J. and the Culinary Institute of America in Hyde Park, N.Y. He and his wife, Lee, are the parents of two daughters and live in Lavallette.
Lee Malcolm is also a graduate of the Culinary Institute of America as well as American University, Washington, D. C., where she received a BA in 1988. She is the former sous chef of the Marin Country Club just north of San Francisco and also worked many years in the banquet kitchens of the world-famous Fairmont Hotel on San Francisco’s Nob Hill.
Before her formal training as a chef, Lee was the public relations representative of The Waldorf-Astoria hotel in New York and Micato Safaris based in Kenya. She was a marketing and public relations executive for Lou Hammond & Associates in New York where she specialized in handling accounts for luxury travel, hotel and restaurant clients. For the past eight years she has helped run the catering and front of the house of The River Market. The couple, who live in Lavallette, have two children, one at at Point Beach High and one at Virginia Tech.
Owners John and Lee Malcolm
We are closed for lunch.