Food Adventures with the Māori and Beyond with Nyesha Arrington

Chef Nyesha J. Arrington comes to the club to share some of her culturally-immersed culinary adventures! She 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 during the first stages of life which these 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. A graduate of the Art Institute of California in Los Angeles, Arrington draws from a fine dining background and has worked with the legendary French chef Joel Robuchon and Melisse. The late Jonathan Gold placing both of her California restaurants in the “Best 101 of Los Angeles”.

Arrington is celebrated for her advocacy of using farm fresh, locally, 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). Today, Arrington owns and operates a full-service Chef consulting & catering business. While traveling around the globe for speaking engagements and dinner collaborations.

Her greatest enthusiasm will always be diving into the creative process and cooking  “Food that Hugs the Soul.”

Furthermore, recipes are a cultural vessel crafted through the lens of cooking. As a chef, she has found that ingredients, recipes, and cuisine styles are all connected. They are a bridge to the past and a gateway into the future. These recipes and traditions have the ability to transcend  us in the physical form and to live on for lifetimes. The beautiful part is that the CRAFT can also become a part of your “IDENTITY.”

 Recipes, just like the people and the ancestors that created them, are all a connected energy. Creating time capsules in every dish to serve as a celebration of heritage, ingredients, and family traditions. 

Sustainability practiced in ideas, is knowing and sharing the power of watering seeds. All great things start with a “seed” whether that is intangible or tangible. Nurturing is part of what keeps the evolution and legacy of life constant.


This program was organized by Andrew McGregor #1188.