Top Chef Alum Nyesha Arrington opened her first restaurant, Leona, in Venice, CA in late July. Described as “progressive California cuisine”, the menu is seasonal and globally inspired. Included in the menu are dishes inspired by multiple cultures, including the Korean Bulgogi Braised Short Rib her mother made.
She graduated from the Culinary School at the Art Institute of Los Angeles in 2001 and went to work for Josiah Citrin at Melisse in Santa Monica and later Joel Robuchon’s L’Atelier and The Mansion in Las Vegas. She was recognized as a rising star while at Wilshire Restaurant, including being named one of 30 under 30 by Zagat.
Nyesha is passionately engaged in the community and gives generously of her time and talent to Share our Strength, Plate by Plate for Project by Project and Destin Charity Wine Auction, to name a few.