Chef Melissa King is one of the most exciting young talents in America’s culinary scene. After graduating from The Culinary Institute of America, King trained under several Michelin-star and James Beard-recognized chefs including Dominique Crenn, Craig Stoll (Delfina), and Ron Siegel (The Ritz Carlton Dining Room). She earned national recognition placing as a finalist on Bravo's television series TOP CHEF.
King’s hyper-local cooking style combines the Bay Area’s best ingredients with modern techniques and delicate Asian flavors. In 2015, King founded Co+Lab, an experimental pop-up dinner series in which she collaborates with local chefs and food artisans. She is the first chef ambassador for Whole Foods Market, a global organic foods supermarket. She’s created two ice cream flavors with Humphry Slocombe sold exclusively within Whole Foods: Hong Kong Milk Tea and Golden Milk & Gingerbread. She was selected as Celebrity Grand Marshal for San Francisco Pride 2016 advocating for the LGBTQ community. In Nov 2016, she was the opening guest chef of Elle Café Aoyama, a fine dining restaurant in the fashion district of Tokyo, in collaboration with Elle Magazine.
King actively participates in speaking panels supporting women’s empowerment, environmental sustainability, food education for youths, and entrepreneurship. She also appears at food & music festivals such as Outsidelands, Pebble Beach Food & Wine Festival, & the Napa Valley Film Festival. Thrillist recognized Chef King as one of the best female chefs in San Francisco.
"When I'm not in the kitchen, you'll find me at a concert, exploring the outdoors, or doing yoga and muay thai kickboxing. Life is an adventure! It's easy to be extreme, but balance is what I strive for in life and in my cooking." - Melissa King