Nyesha J Arrington

Chef Nyesha J. Arrington has been in love with the kitchen since she was just a little girl cooking from the age of five alongside her Korean grandmother, Ai-Soon Lee. Born in Southern California to a multi-cultural family, Arrington was early introduced to diverse foods such as bulgogi, octopus, and homemade kimchi. These first stages of culinary experiences definitively shaped Arrington's palate development and her ideas in cooking. By integrating flavors and techniques from around the world, Arrington has been able to create a style that is both personal and unparalleled. A graduate of the prestigious Culinary School at the Art Institute of California in Los Angeles in 2001, Arrington's pivotal career step led her in the direction of the one person that would change her life and help her professional dream become a reality. Josiah Citrin, Chef/Owner of the acclaimed 2 Michelin Star Mélisse restaurant in Santa Monica, California became her true mentor. Citrin perceived the raw talent in his student and carefully groomed her in his kitchen, teaching her technique and discipline that would serve her always. Citrin appointed her as saucier at Mélisse and later assigned to help open two of Citrin's restaurants in Santa Monica. Arrington's resume also includes work with legendary French chef Joël Robuchon at his Michelin and Mobil award-winning Las Vegas restaurants, L'Atelier and The Mansion. With both Master Chefs, Arrington recognizes her great fortune to have been guided by these two extremely passionate culinary stars who taught her a wide range of valuable skills in a highly competitive environment. Arrington is celebrated for her advocacy of using farm fresh, locally, and responsibly sourced ingredients. She is also confident enough to use essential products from around the world as the best way to draw global inspiration when creating her works of art.