—My food story August —’24— 41 Chef & food NYESHA ARRINGTON “Recipes are a bridge from the past and a gateway into the future” Nyesha Arrington has been in love with the kitchen since she was just a little girl, cooking from the age of five alongside her grandmother, AiSoon Lee. Born in Southern California to a multicultural family, she was introduced to diverse foods such as bulgogi, octopus, and homemade kimchi. These first stages of culinary experiences shaped Arrington’s palate and her ideas in cooking. “My grandma was the first person to pull me into the kitchen and teach me how to cook,” she shared. “She was passionate about teaching me life skills, and the ability to nourish our family.” Family celebrations were an important part of her life growing up, “Whether it was wontons and bulgogi on my mother’s side or collard greens and hot water cornbread from my father’s side, food played a valuable role,” she added. A graduate of the prestigious Culinary School at the Art Institute of California in Los Angeles in 2001, Nyesha’s pivotal career step led her in the direction of the one person who would change her life and help her professional dream become a reality. Josiah Citrin, chef and 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. She was appointed saucier at Mélisse and later assigned to help open two of Citrin’s restaurants in Santa Monica. “Some of the most important lessons I learned while coming up in the cooking industry is that it is important to start from the bottom. I think there’s added value, respect, and appreciation when you can approach a restaurant from a 360 degree point of view,” she said. “Mentorship is extremely important for a chef; someone who can teach you not only technique, but also how to run operations.” Nyesha’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. She 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 culinary art. “My career has taken me to some of the most prestigious Michelin-starred restaurants and has allowed me to work on teams building connections with farmers, ranchers, and artisans,” she said. If dominating in the kitchens was not enough, Nyesha also launched her own business ventures including a recent dinner installation called Food is Art and hosting cooking demonstrations and events nationwide. She is an enthusiastic supporter of the Santa Monica Farmers’ Market and sustainable farming as well as numerous community organizations, including Taste of the Nation for Share Our Strength; California Spirit for the American Cancer Society; Planned Parenthood, Destin Charity Wine Auction, California; WineMasters for Cystic Fibrosis; Good Food Festival Santa Monica; Plate by Plate for Project by Project; and the Monterey Bay Aquarium’s Cooking for Solutions. She is also a chef mentor alongside Gordon Ramsey on FOX’s Next Level Chef. Throughout it all, she remains firmly rooted in a simple yet meaningful philosophy. “Recipes are a bridge from the past and a gateway into the future. I think it’s important, whenever approaching a new recipe or learning a technique to truly honor it. Honor its history, its cultural origin, and also be progressive and imaginative about that recipe’s future.” For aspiring chefs, Nyesha has some words of advice, “It is important to stay curious and continue to be a student of craft. In any art form or self-expression, the journey of articulation takes you through peaks and valleys in pursuit of contentment. Over the years my culinary journey has evolved into many different roles. There have been many setbacks, failures, and growth opportunities, along the way but my love and passion for cooking, human connection, and business is what keeps me rooted.” Outside of cooking in restaurants, she is passionate about sports. Having trained in martial arts and played soccer and softball in high school, she pursues an active lifestyle. “I love riding my bike along the beach and Olympic weightlifting,” she concluded. By integrating flavors and techniques from around the world, Nyesha Arrington has been able to create a style that is both personal and unparalleled. Rooted in simple philosophies, she has taken over kitchens, culinary shows, and businesses galore
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