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.
Along with being a chef, international consultant, television personality, and brand partner, 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