General Info

Like all the best things in life, Malibu Farm started small and grew organically—just like the food we like to eat and serve. Our founder, Chef Helene Henderson, began with cooking classes and farm dinners out of her home and in her backyard in Malibu, where free-range, fancy, feather-footed chickens roam alongside a pig named Arnold and pet goats who love to walk on the beach. Helene opened a casual counter-service café at the end of the Malibu Pier and a full-service restaurant and bar soon followed. More Malibu Farms sprouted in Newport Beach, Cabo, Lanai, Miami and Montecito. Although we have grown like wild weeds, we are still a locally owned small business. We use mostly whole wheat flour and whole grains; lots of veggies and fruits. We love arugula and believe there is no such a thing as too much lemon. We use no fake food and no non-fat products. If you don’t know how to make it, or where it comes from, don’t buy it. Eat the real thing, or don’t eat it at all.Like all the best things in life, Malibu Farm started small and grew organically—just like the food we like to eat and serve. Our founder, Chef Helene Henderson, began with cooking classes and farm dinners out of her home and in her backyard in Malibu, where free-range, fancy, feather-footed chickens roam alongside a pig named Arnold and pet goats who love to walk on the beach. Helene opened a casual counter-service café at the end of the Malibu Pier and a full-service restaurant and bar soon followed. More Malibu Farms sprouted in Newport Beach, Cabo, Lanai, Miami and Montecito. Although we have grown like wild weeds, we are still a locally owned small business. We use mostly whole wheat flour and whole grains; lots of veggies and fruits. We love arugula and believe there is no such a thing as too much lemon. We use no fake food and no non-fat products. If you don’t know how to make it, or where it comes from, don’t buy it. Eat the real thing, or don’t eat it at all.