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Restaurant Team


Executive Chef

Chef Luis Malagon was born in Mexico but has lived throughout the United States from Indiana to Arizona until making his home in California. Malagon studied at the Scottsdale Culinary Institute Le Cordon Bleu, where learned Saucier and Butcher. His career with Ritz-Carlton includes culinary roles at The Ritz-Carlton, Laguna Niguel and The Ritz-Carlton, Aruba.  He assumed the role of Executive Chef at The Ritz-Carlton, Marina del Rey in 2022. In his role, Malagon oversees the culinary programs of Cast & Plow, WAVE Poolside Bar + Grill as well as banquets for The Ritz-Carlton, Marina del Rey.

In his free time, Malagon enjoys hiking, running, and enjoying the cuisine of the California coast.  


Sous Chef

Sous Chef John Martin began his culinary career more than 20 years ago as a commis chef at the Conrad International Hotel in Gold Coast, Australia after earning his commercial cooking certificate at Regency College, the largest culinary school in the southern hemisphere. When the opportunity came up to move to Tokyo, Japan, Chef Martin jumped at the chance to work for a variety of restaurant concepts over the course of eight years that allowed him to gather creative inspiration. With a desire to bring his international experience to the U.S., Chef Martin worked in numerous kitchens in Florida and California prior to becoming the Sous Chef at Cast & Plow.