MEET THE TEAM

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 Paris to explore his French heritage after graduating from Santa Monica High School, and worked for three years at fine Parisian restaurants Vivarois and La Poste, gaining an understanding of and respect for the rules of traditional French cooking. This invaluable experience taught him both the art and discipline of cooking and fine dining, and formed the definitive basis of his training. He returned to the United States in 1990 and began applying his skills at Los Angeles’ finest restaurants—notably Wolfgang Puck’s celebrated Chinois on Main and then at Granita. After two years, Josiah moved on to join Patina and Pinot Bistro and cooked alongside famed chef and savvy restaurateur Joachim Splichal. Citrin subsequently became chef at Capri restaurant in Venice and Jackson’s in West Hollywood. With a heightened interest in French gastronomy and a spirit for entrepreneurship, Citrin launched JiRaffe in 1996 alongside childhood friend and fellow chef Raphael Lunetta. Selling his interest to JiRaffe to Lunetta in 1999, Citrin pursued his lifelong dream of opening his own fine dining establishment by debuting Mélisse which opened to critical acclaim and has been impressing the culinary world ever since. Citrin’s honors include: two stars from Michelin Guide, #1 for Top Food in Los Angeles and #1 American-French Restaurant for Food in Los Angeles by Zagat (2013, 2014), “Best Wine List” by LA Weekly (2015), “Top 100 Restaurants in the World” by Elite Traveler (2015), Five Stars by Forbes Travel Guide (2013, 2014, 2015), “Top Ten New Chefs” by Food & Wine magazine (1997), and “Best Chefs of the Year” by Los Angeles magazine (2012). In Pursuit of Excellence (Northstar Media Books, 2011) was his first cookbook and was awarded the gold medal and named best cookbook by the Independent Book Publishers Association in addition to being one of three finalists for a Benjamin Franklin Award. When not working hard in his kitchens, Citrin is busy spending time with his family. He likes to stay active and work off stress through cross-fit and surfing with his boys, and is constantly playing host to his friends and family by firing up the grill for a backyard BBQ.

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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.” Chef Ken has been with Mélisse since 2001, and he recalls being rejected by Chef Josiah twice before being allowed to work as an extern in the kitchen. Through persistence, his passion for self-development, and years of on the job experience, he was eventually hired as a sous chef. After three years, Takayama was finally promoted to Chef de Cuisine, where he has been amazing clients with his talent ever since.

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