Staley credits growing up on her grandparents’ farm in Frederick, Maryland as the inspiration to her culinary/ hospitality journey. Since being a teenager, Mallory has worked in every restaurant role from server, host, pastry chef and manager in many of the top establishments in New York City; Washington, DC; Atlantic City; and Baltimore.
At seventeen years of age, she moved to Manhattan to study at the French Culinary Institute where she excelled in pastry arts. She refined her culinary and hospitality experience working alongside top chefs at such restaurants as Hearth, Lever House and The Plaza Hotel. Accolades seem to follow her enterprise: When she was affiliated with the Lever House it won “Best New Restaurant” by James Beard Foundation and when she was the Executive Pastry Chef at The Plaza’s Oak Room, she was honored to present the dessert course at the James Beard House not just once, but several times.
Mallory also served as executive pastry chef for restaurant 1789 in Georgetown and Revel Hotel and Resort in Atlantic City before returning to Maryland to combine her back-of-the-house knowledge to managing the front-of-the-house at two of Baltimore’s favorite establishments: Sotta Sopra and Ouzo Bay.
In 2015, Mallory joined with Linda Brown Rivelis & Steven Rivelis to form The Pincus Restaurant Group. She immediately began working to help create and launch The Elephant in 2016 and serves as its General Manager. In 2017, she added to her portfolio when The Pincus Restaurant Group acquired Sascha’s by also becoming its Catering Director.