Chef Marjorie Meek-Bradley and other Smoked & Stacked employees at a New Kitchens on the Block event. (Photo by Travis Mitchell)

Chef Marjorie Meek-Bradley is calling it quits as executive chef at Ripple (3417 Connecticut Ave. NW) and Roofer’s Union (2446 18th St. NW) in order to focus on her fast-casual concept Smoked & Stacked (1239 9th St. NW).

The “Top Chef” darling had spent nearly four years cooking at Ripple and decided to take an opportunity to focus on her new sandwich business, which features a menu of pastrami, brisket, and smoked chicken sandwiches.

“I think it’s time for me to move on and take a little bit of time. It felt like I was doing so many things,” she told DCist. “Sometimes you can lose focus a little bit.”

It may seem like a big change from the upscale dining world, but Meek-Bradley says she enjoys the day-to-day challenges of being an owner and the opportunity to try new things and think about what’s next. For the moment, she plans to spend time working on additions to the Smoked & Stacked menu as well as expanding the restaurants’ hours. She also hinted at the possibility of some entirely new projects down the line.

Meek-Bradley will be cooking at Ripple until December 11 and assures she’s leaving on nothing but good terms.

“They’ve been nothing but good to me, and I’ve received as much as I’ve given,” she says. “And I’m super happy and excited for them and what they’re going to do next.”