Chef Malik Anderson was born and raised in Baltimore, Md. in the U.S.A. His early memories of cooking comes from his father cooking in the kitchen every Sunday. Chef Malik can close his eyes and see, smell and hear his late father working away in the kitchen preparing meals that the whole Anderson family (aunts, uncles, cousins, and family friends) would somehow make their way to his father house to partake in his Sunday meal. Chef Malik's father would instruct him on what seasonings to use, what cooking method was best for each dish, how to tell when something is done, etc., etc

     His father's love and passion for cooking gave a young Chef Malik a high level of appreciation for food and how people gathered around happily for good food. Chef Malik jokingly blames his mother for his lacking need for the taste of salt. Because of her health reasons, high blood pressure, she did not cook with salt. So a young Chef Malik did not have a taste for salt. It was not until he was well into his culinary career that he finally learned how to and when to use salt. Yet even to this day Chef Malik prides himself in making dishes with no or little salt that even the biggest salt user can not detect the absence of salt. Even to the point of creating is own line of spices called "Chef Malik's Gourmet Spices" which are all salt free.

     Chef Malik attended culinary school in 2010 and obtain his associates degree in Culinary Arts from Le Codon Blue in 2012. After culinary school Chef Malik made his mark in the industry by working under great chefs at many different restaurants across the Md., D.C., and Northern Va. area. He became known for being able to create great sauces, dressings, and savory fluid foods used as a topping or accompaniment to a main dish, earning him the nickname "The Sauce Boss". 

     Chef Malik takes his use of herbs and spices very serious. So serious that he only cooks and prepare dishes with herbs and herb blends that he dehydrates, develops, mixes, and bottles himself. Chef Malik believes this gives him total control of the flavor and flavor quality of the dishes he creates.