CHEF NYESHA ARRINGTON
EVENTS: THE KING IS DEAD.
EDUCATIONAL INSTITUTION: Culinary School at the Art Institute of California in Los Angeles
BACKGROUND: Melisse Restaurant, Jiraffe Restaurant (Santa Monica), Joel Robuchon Mansion (Las Vegas), LEONA Restaurant (Venice), NATIVE Restaurant (Santa Monica)
WHY SHE IS AMAZING: Chef Nyesha Arrington has been in love with the kitchen since cooking alongside her grandmother. Born in Southern California, Arrington was introduced early to diverse foods such as bulgogi, octopus, and homemade kimchi at a young age. These first stages of culinary experiences infinitely shape Arrington's palate development and her ideas about cooking and culture. By integrating flavors and techniques from around the world, Arrington is able to create a global style that is both personal and unparalleled. Pulitzer prize winning, the late, great Jonathan Gold put both of her restaurants in the “Best 101 of Los Angeles”, being quoted in the Los Angeles Times as saying, “Her food tastes like LA”. Arrington is celebrated for her advocacy of using farm fresh, local, and responsibly sourced ingredients and has been featured on the Los Angeles Times, Food & Wine, GQ, Cooking Channel, Essence Magazine, Life and Thyme, and Eater LA for her accomplishments in the culinary industry. Partnerships with Facebook, Tastemade, Nike, PBS continue to advocate for her culinary vision for the world. Additionally, Arrington has headlined Austin Food & Wine, Los Angeles Food Bowl, Disney California Adventure®, New York Food & Wine Festival, and most recently was featured on the Cover of The Rachael Ray Everyday (March 2019) and Delta Airlines’ Sky Magazine (May 2018). Her greatest enthusiasm will always be cooking food for others creating “food the hug the soul.” Arrington continues to innovate by drawing from inspirations of her diverse cultural background and French-technique while maintaining her mission to spread the message of love through food using every plate as a new canvas of creation. Nyesha shares the legacy of life through food, truly celebrating culture, Mother Nature and igniting a sense of nostalgia with her refined cooking. Creating art that lives in the soul is what she calls "Food Data" memories created in cooking.
LAST NIGHT ON EARTH SHE’S EATING IN: Hong Kong