Chef Nyesha J Arrington has absolutely adored the kitchen since she was just a little girl. Arrington, born in Southern California to a multi-cultural family was introduced to diverse foods such as bulgogi, octopus and homemade kimchi. During the early stages of her palate development, exposure to these culinary experience has shaped Arrington’s ideas in cooking ever since. Always inspired to integrate flavors, and techniques from around the world thus creating a personal style that is unparelled. A graduate of the prestigious Culinary School at the Art Institute of California- Los Angeles in 2001, Chef Nyesha progressed on to further her education in the field by bringing on a mentor. Josiah Citrin, Chef/Owner of the acclaimed 2 Star Michelin- Melisse restaurant in Santa Monica, CA. Chef Citrin appointed her as first as saucier at Melisse then she went on to open two of Citrin’s other restaurants. Her resume also includes honing her skills with legendary French chef Joël Robuchon at his Michelin and Mobil award-winning Las Vegas restaurants, L’Atelier and The Mansion. Arrington, is an ardent believer in using farm fresh, locally sourced ingredients and not afraid to bring in product from around the world as it is the best way to draw global inspiration when creating her works of art.
