THE CHEF

LET’S START FROM

The Beginning

Storytime

Chef Nyesha Joyce Arrington, aka “The Ninja”, has been in love with the kitchen since cooking alongside her Grandmother at a young age. Born in Southern California, Arrington was introduced early to diverse foods such as bulgogi, octopus, and homemade kimchi. These experiences infinitely shaped Arrington’s palate development and her ideas about cooking and culture. By integrating flavors and techniques from around the world, Arrington can create a global style that is both personal and unparalleled.

After graduating from the Art Institute of California in Los Angeles, Arrington soared to new heights in every culinary position. From Michelin-starred restaurants including Mélisse under Chef Josiah Citrin, L’Atelier, and The Mansion under Chef Joël Robuchon. Arrington established an immense fine dining background. She was awarded Chef of the Year by Eater LA, and became a Zagat honoree for Los Angeles’ “30 Under 30.” The late Jonathan Gold placed her California restaurants, Leona and Native, in the “Best 101 of Los Angeles.”

Features

Nyesha Arrington is highly regarded for her commitment to sourcing seasonal, farm-fresh ingredients. Her culinary achievements have been featured in top-tier publications such as the Los Angeles Times, Food & Wine, GQ, Essence Magazine, Life & Thyme, Eater LA, Bon Appétit and Forbes. With partnerships that include Facebook, Tastemade, Nike, and PBS, Nyesha continues to inspire with her innovative approach to food.

She has been a leading presence at premier food festivals like Charleston Wine & Food and the New York Wine & Food Festival. Her influence extends beyond the kitchen, with a cover feature in Delta Airlines’ Sky Magazine, and notable television appearances, including Netflix.

imagine

This adorable baby grew up, challenged herself, conquered obstacles, trained with the best, defeated some of the strongest, and continues to accomplish her goals.

Today, Nyesha owns and operates a full-service chef consulting and catering business all while traveling across the planet for speaking engagements and collaborations.

Her greatest enthusiasm will always be diving into the learning and creative process while cooking “Food That Hugs The Soul.”