Malibu Farm

Malibu Farm was founded by Helene Henderson in 2008, with cooking classes taught out of her home and farm dinners hosted in her backyard. Today, it spans locations on the Malibu Pier, Lido Marina Village in Newport Beach, Tiburon in Marin County, Seaport Village in San Diego, and even international outposts in Hawaii and Japan — yet it remains a locally owned small business at heart. The restaurant sits above the Pacific on the famous Malibu Pier and serves what Helene calls “super simply prepared food”: no secret ingredients, no fake food, just the real thing.

Helene Henderson’s food philosophy is direct: if you don’t know where something comes from or how to make it, don’t eat it. The kitchen uses no margarine, no vegetable butters, no sugar substitutes, and no fat-free products. Whole wheat flours, whole grains, and full-fat dairy are the standard. Small portions of sustainably sourced seafood, chicken, and pork reflect a genuine ethic of not depleting what the land and sea provide. Sustainable seafood only — always.

The menu stays connected to the land through a tight web of direct supplier relationships rooted in the greater Malibu and Southern California area.

Malibu Farm is a rare example of authentic scaling. Growing from a backyard project to an international brand while still sending someone to the farmers’ market every week takes real commitment. Helene Henderson’s “no fake food” philosophy has turned into a movement — proving that honest, whole-ingredient cooking, served simply by the sea, never goes out of style.