Chef Malin Parker was born and raised in the small Rocky Mountain town of Gunnison, Colorado. Inspired by his mom’s love of food, he developed a passion for cooking at an early age. Malin’s career in hospitality began at the age of 15, when he began washing dishes for a local cafeteria. He quickly worked his way up into food preparation.
At the age of 18, after graduating from high school, Malin packed up and moved to Hyde Park, New York to begin classical training at the prestigious Culinary Institute of America. During his tenure at the school, he completed an externship at the highly acclaimed Sheraton Park Central Hotel & Towers in Dallas, Texas.
Upon his graduation, with honors, from the CIA, Malin returned to Dallas, where he began a 4-year stint as Sous Chef for Bristol Hotels and Resorts. During this period, Malin worked in every aspect of a 506-room, full service, hotel. At the age of 24, Malin was promoted to the rank of Executive Chef at the luxurious, 295-room, Bristol Suites Hotel in Dallas. Over the course of the next 3½ years, Malin filled the role of Executive Chef in two additional properties, including opening a new flagship property as Executive Chef in Jackson, Mississippi.
The next chapter in Malin’s career came as he was asked to join the research and development team at TGI Friday’s. Malin worked as Corporate Development Chef on many projects that were rolled out, literally, all over the world, in the chain’s 500+ stores.
In August of 1999, Malin, and his wife Amy moved to Sarasota, Florida, where Malin began working for Epicurean Life as Corporate Executive Chef. He was responsible the culinary operation of Morton's Gourmet Market, Fred's Restaurant, The Tasting Room as well as Epicurean Life Catering.
In 2004, Malin started Buya! Personal Chef. In addition to this endeavor, Malin is also a Chef Instructor at Viking Culinary Center in Lakewood Ranch.