Long before she competed in season 9 of Top Chef, Chef Nyesha Arrington was raised in a multi-cultural household in Southern California. Her upbringing was a fusion of cultures which inspired her to add a unique, international flare to some of the most traditional recipes. As a child, she spent hours cooking with her Korean grandmother crafting unconventional recipes – namely bulgogi, octopus, and kimchi.
Fast forward 10 years, Nyesha jump started her career under the mentorship of Josiah Citrin, executive chef of Mélissa Restaurant in Santa Monica, following her graduation from the Culinary School at the prestigious Art Institute of California. Nyesha has also worked under French chef Joël Robuchon at his restaurants, L’Atelier and The Mansion in Las Vegas. Both mentors helped Nyesha refine her signature style to include the perfect blend of traditional, with an ethnic mix. Nyesha’s success has helped redefine “New American” food both in Los Angeles and across the country.