Malibu Food & Wine Friday Schedule of Events

Friday, September 5th

5:00 PM-10:00 PM

Saddlerock Ranch | Malibu, CA

Join us for an evening filled with culinary excellence. Come ready to explore, taste, and take in all that Malibu Food & Wine has to offer. This ticket grants general admission access on Friday only. You can add-on early admission during check out. Adults only, you must be 21+ to purchase this ticket.

Everything is included in your ticket price, no extra charges for food or drinks.

General Admission

$199

Explore acclaimed chef-driven tasting stations with unlimited food.
Enjoy wine selections, craft cocktails & non-alcoholic offerings too!
Immersive lounge activations and experiences.
Opportunity to shop and support local vendors (available for purchase on-site)
Live music, ambiance, and Malibu vibes all around.
Friday & Saturday: 21+ only,
Sunday: all Ages are welcome

Early Admission

$275

All General Admission perks PLUS:

Early access to the venue (1 hour before GA), providing first access to food, drinks, and lounges.
Ease into the day and soak up the views!
Ideal for those who want a head start and fewer crowds.
Must be 21+

VIP Dinner

$599

A private, six-course chef-curated seated dinner with wine pairing
Early access to the venue (1 hour before GA) to explore all participating chef stations and exclusive lounges at your leisure, before enjoying a seated, elevated dinner experience hosted by celebrity chefs. Dinner begins at 6PM

Weekend Pass

$525

General Admission access all 3 days.
Rotating lineup of food & drinks daily.
One ticket, three unforgettable days.
Best value for the full Malibu Food & Wine experience.
Must be 21+

Chefs

TV host and author best known for Man v. Food. Adam brings culinary storytelling and adventure to the screen, exploring food culture around the world.

Adam Richman

Host & Master of Ceremonies

Brad Miller is a Chicago native and Cordon Bleu-trained chef. He’s Chef/Co-Owner of Inn of the Seventh Ray, L&B Burger Boy, and Brown Butter Productions, and hosts Food Truck Nation and Dishin’ It Out. Brad also appears as Chef Expert on Bar Rescue.

Brad Miller

Inn of the Seventh Ray

Brian Redzikowski is a Culinary Institute of America grad and Executive Chef at Kettner Exchange, leading menus for SDCM’s nine concepts. He’s worked at Le Cirque 2000, Nobu Aspen, and Joel Robuchon, competed on Iron Chef America, and earned Michelin honors for Kettner Exchange.

Brian Redzikowski

Kettner Exchange

Diane Mina is founder of Bella Mina Gardens and TerraMina, LLC, and co-creator of 40+ restaurants with chef Michael Mina. Known for her signature Bloody Mary blends with Williams Sonoma, Diane’s garden-inspired creations reflect her East Coast roots and passion for bringing people together.

Diane Mina

Diane’s Bloody Mary

Los Angeles executive chef and founder of Chef Brik catering. Trained at the Culinary Institute of America and in France, he’s known for blending French technique with global flavors and serving A-list clients.

Edward Brik

WeVINO

Chef Kumar owns LORE in Brooklyn, blending Indian and global flavors. A Hotel and Culinary Institute grad with 30 years in Switzerland, his MICHELIN Bib Gourmand–winning LORE is known for seasonal menus and community involvement in Park Slope.

Jay Kumar

LORE

Jet Tila and Benjamin Udave are longtime friends and collaborators at Herd & Grace, sharing a passion for premium ingredients and fusion cuisine. Together, they bring restaurant-quality proteins from Tasmania, Australia, and Spain to home cooks.

Jet Tila & Benjamin Udave

Herd & Grace

Chef Michele Carter trained at Le Cordon Bleu Sydney and rose through Boston’s acclaimed Barbara Lynch Collective, serving four years as Executive Chef. She later became Culinary Director at Big Heart Hospitality, helping launch their first fine dining restaurant.

Michele Carter

The Mulholland

Chef Nikki Martin has appeared on Next Food Network Star, Celebrity Chopped, and MasterChef, while cooking for stars including Jared Leto, Madonna, P!NK, and Robert Downey Jr. A Certified Nutrition Practitioner, she blends gourmet expertise with wellness, consulting for top brands and developing her own non-alcoholic wine label.

Nikki Martin

Founder of Freda’s Pizza & Woodfired Kitchen, Phil turned his passion for wood-fired pizza and scratch-made dough into a beloved Southern California staple, honoring his mother’s recipes and building a strong sense of community.

Phil Adler

Freda's Pizza

Richard Rea is Culinary Director known for championing plant-forward, sustainable cuisine in Los Angeles. He’s recognized for his work at The Butcher’s Daughter and has experience as a private chef, at Dogtown Dogs, and with Superba Restaurant Group.

Richard Rea

Butcher’s Daughter

James Beard Award–winning pastry chef and founder of Bakery By the Yard. Former executive pastry chef for Wolfgang Puck, Sherry is known for her creative cakes, seasonal treats, and appearances as a baking show judge.

Sherry Yard

Bakery by the Yard

Executive Chef and co-owner of Coast Range in Solvang, Steven brings 25 years of experience from top LA kitchens. He’s known for creative steakhouse and seafood dishes inspired by California’s Central Coast.

Steven Fretz

Coast Range

Founder of Cooking for the Planet Catering Co., Tomas creates eco-conscious, farm-to-table menus and memorable open-fire cooking experiences across Southern California.

Thomas Drury

Cooking for the Planet Catering Co.

Broad Street Oyster Co. started as a seafood pop-up by Christopher Tompkins and is now known for its lobster rolls, oysters, and coastal classics, with popular locations in Malibu, LA, Santa Barbara, and San Francisco.

Broad Street Oyster Co.

Roy Yamaguchi

Marcel Vigneron

Duff Goldman

Important Information

No one under the age of 21, including children in strollers accompanied by their parents, will be admitted to the events, unless noted otherwise (All ages are welcome Sunday only).

All sales are final. All events, prices, performances, venues, dates and times are subject to change without notice.

Please refer to FAQ for more information.

FRIDAY