特蕾西·馬萊切克-以西結出生於休士頓，並在那裡長大。從休士頓大學希爾頓酒店及餐飲管理學院畢業後，她移居西班牙，並深深愛上了以食材為本的烹飪方式。回到美國後，她收拾行裝，開車前往芝加哥，在Lula Café餐廳工作了幾年，之後前往位於紐約州海德公園的美國烹飪學院深造。.

特蕾西接受過正規的烹飪教育，之後在紐約市多家屢獲殊榮的餐廳歷練，包括 Cru、Del Posto 和 Blue Hill New York。隨後，她成為丹尼·梅耶 (Danny Meyer) 旗下 Gramercy Tavern 餐廳的副主廚，師從詹姆斯·比爾德傑出廚師獎得主邁克·安東尼 (Mike Anthony)。 2015 年，她受邀加入 Untitled at the Whitney 餐廳的創始團隊。正是在那裡，她遇到了未來的丈夫兼商業夥伴阿爾賈夫 (Arjav)。.

In July 2021, Tracy and Arjav opened Birdie’s, a small restaurant and wine bar in East Austin with a fine dining-caliber menu and counter-service format, marking the couple’s first solo venture and Tracy’s first crack at running her own kitchen. In homage to Tracy’s longstanding love of fresh ingredients, its menu consists of simple, seasonally inspired food that takes heavy cues from French and Italian cooking. Birdie’s represents their shared vision for a reimagined restaurant model that places sustainability and equity at its core. Its team-centric business model, which includes a 3.5% health and wellness fee on all checks and generous paid time off, has established it as a leader in Austin. In 2023, Birdie’s was named Food & Wine’s Restaurant of the Year; Tracy was later nominated as a finalist by the James Beard Foundation Awards for “Best Chef: Texas” (2024). Before that, in 2022, Birdie’s was named one of Bon Appétit’s and Esquire’s “Best New Restaurants in America,” and it was on the New York Times’ “Restaurant List” 2021. In 2025, Tracy was named to Cherry Bombe’s inaugural Power List, an accolade highlighting women making the culinary world a more interesting, inspiring, and innovative place, and was also recognized on the TIME100 Next list. Tracy is honored to be a member of World Central Kitchen’s Chef Corps and serves on the Texas board of Wholesome Wave, a nonprofit dedicated to ending food insecurity and increasing access to nutrition. When outside the kitchen, enjoys spending time with Arjav, their baby boy, and their dogs, Wally and Lola.