Mélisse Restaurant

Mélisse Restaurant

Josiah Citrin’s chic French-New American restaurant, known for its season-driven prix fixe menus.  Josiah Citrin is a culinary expert and veteran of Los Angeles’s gourmet dining scene, with more than 25 years of experience. He is a two-star Michelin chef and owner of Santa Monica’s highly-acclaimed Mélisse, Charcoal Venice, and Dave’s Doghouse at the Staples Center in Downtown Los Angeles and Indian Wells Tennis Garden.

His culinary philosophy, “In Pursuit of Excellence” sets the standard for all of his concepts, whether fine-dining or casual. Citrin discovered his passion for food through his family at an early age, growing up in Santa Monica and Venice with a mother who was a caterer, and a French grandmother who cooked family meals. Their knowledge, combined with his excitement for cooking and business, led him to pursue a culinary career. Citrin moved to

Chef Ken was born in Saitama, Japan and, from early childhood, was raised in Monterey Park, CA. Straight out of high school, Chef Ken got his start at Kayo; a neighborhood restaurant in Monterey Park, learning traditional techniques for preparing robata, sushi, and tempura. Chef Ken’s previous experience in the kitchen also includes working under Christophe Moreau for Patina Pastry of the Patina Group in Burbank. Chef Ken cites his grandmother as a huge influence on his family. She was a remarkable artist who drew and sculpted in leather. “Both of my siblings, Eriko and George, and I all followed creative career paths due to her powerful artistic sensibilities that she shared with us.” C

Mathew Luczey Wine Director

Born in Los Angeles but raised in the Sierra Foothills, Matthew’s first interest was in music and it has stayed with him throughout his life. “Music was my first love, absolutely, but when I picked up a guitar it really sparked something. I liked that there wasn’t just one way to play a chord. I began to look at things differently because of that.”

At eighteen, after moving back to Los Angeles to pursue music as a career, working at restaurants in-between recording sessions, live shows, and writing. It was early into his career that he realized he truly enjoyed the restaurant world. “I began to not view it as a waypoint. I loved the interaction with the guests, the fast pace, and the sense that every shift felt like a performance.”

It was around twenty-one that Matthew first took an interest in wine. “Two of my best friends introduced me to the world of wine, and I knew instantly that it was going to be an endless source of fascination.” Matthew started tasting as much as possible, meeting winemakers and reading wine encyclopedias. “When I get into things, I get really into them. I have a pretty insatiable thirst for knowledge.” Matthew first heard of Mélisse the very first night he ate there. “It was a total whim. My friend and I were going out to get burgers and beer when I got into an online wormhole and found photos of the food from Mélisse. We agreed that if they had a table open, we were going, and they did.” It was that dining experience