In a field where the gender gap is getting wider, not narrower, Nyesha Arrington is inspiring the next generation of women in the food industry.
Though the accomplished chef is perhaps best known for her appearance on season nine of “Top Chef,” she’s certainly spent her fair share of time in Michelin-starred kitchens across the country, from Los Angeles to Las Vegas. She was even deemed “a force in Los Angeles cooking” by late L.A. Times food critic Jonathan Gold. (And, for all those foodies out there, she’s currently preparing to compete in the prestigious Bocuse d'Or world culinary competition trials.)
Ahead, Arrington explains how she’s carved out a successful career in an industry that’s not only known for its sharp knives but also its cutthroat competition. Read on to find out what advice she has for up-and-coming female chefs, how she’s managed to bounce back after failed business ventures, and why she firmly believes that there’s not one great recipe for success.
CREATE & CULTIVATE: You are currently preparing to compete in the Bocuse d'Or world culinary competition trials. How do you prepare for a competition like this? What strategies are you planning to use? Why did you decide to compete?
NYESHA ARRINGTON: The reality is I have been preparing for something like the Bocuse d’Or competition my whole life. Playing team sports, studying martial arts, and working for some of the best chefs over the years has built my mind to sustain the mental willpower it takes to undergo such a challenge. Deciding to compete in the Bocuse d’Or felt like it was the next step for me in my culinary journey. As a creative, I am in a constant state of upward mobility, both in my craft and in my artistic expression. The opportunity to represent women and minorities on a global culinary stage was a huge honor that I felt was my duty to show up for.
When you hit a bump or hurdle in your career, how do you #FindNewRoads + switch gears to find success?
Being a person of multifaceted interests allows me to navigate my life in a way that keeps me learning, which is very important to me. I tap into the different areas of opportunity while manifesting diverse avenues of success. A lot of times, it can be challenging to create balance on the front end when you’re going into business. You are giving it everything you've got in the tank—and this goes for double in the food space. I find working out, painting, being an activist for our planet, and volunteering food banks at has created a unique voice in which I can connect with man [woman] kind from a humanitarian lens.
“Sometimes things fall apart, it’s part of the journey.”
What advice would you give a woman at the beginning of her career in the food industry? Why? What do you wish you could go back and tell yourself at the beginning of yours?
I would tell a young woman at the beginning of her career to have perseverance. I think that is so important because she did not choose an easy career or path. There are going to be good days, bad days, and there are going to be hard days—but you must always persevere.
At the beginning of my career, I think I would want to hear the exact same thing that I am telling this young woman. Perseverance is key and it has helped me get far in life, not only in my professional life but in my personal and spiritual life as well.
Between moments of great success, you've also had business ventures fall apart. How do you move through these downtimes and come out of it better and invigorated? What have been some of the greatest lessons you've learned about yourself and your businesses through these challenging moments in your career?
I am a firm believer of “failing upward.” For individuals like myself who are self-made, sometimes things fall apart, it’s part of the journey. There are no mistakes, only lessons. Learning, growing, building, adapting. I have had to learn a lot about what I want and do not want in the public eye. Running my first kitchen at the age of 24 definitely taught me a lot about success and failure. The most important life lesson I learned is that there is no one great “recipe” for success. All of life's adventures in business are different and require different versions of yourself. I value the uncomfortable times because they push me to grow. Stepping into new arenas can be seen in two forms, either as a defeat or an opportunity for growth.
What is it about your career that makes you feel most complete? What drives you?
What makes me feel most complete about my career is the ability to nurture and connect with people. Cooking is a humble gift that transcends gender, race, religion and is a place to draw energy from to be a steward of our Mother Nature. Ultimately, the sustainability of our planet is what drives me the most in writing my love letter to the art of cooking.
Can you recall a mistake you made and share what you learned from it? How did you turn it into an opportunity?
A mistake I made early on was not following my gut. I’ve been steered in the wrong direction whenever I don't listen to my intuition. Being able to have visited over five countries and 12 states this year, connecting with so many beautiful faces from different walks of life, I can definitely say taking a leap of faith to lean into myself this year as a brand has been beneficial in leading the life I want to live.
You've described cooking as artistry and even hosted "Food Is Art" dinner installations. Can you share a little more about this philosophy? How has this viewpoint served you through your career?
I am a “creative,” whether I’m curating an immersive experience through cooking or I’m creating visual art using the mediums of watercolors or acrylics. Cooking is an art using the medium of food. Creating a landscape of an experience through temperature, texture, and flavor balance.
Your unique POV has been the secret to your success in such a competitive space. What advice do you have for upcoming female chefs? What are the main traits or characteristics you need to be a successful chef today?
Being a trailblazer in the industry comes from staying authentic to my message and bringing life experience to my plates of self-expression. Cooking is such an intimate articulation that combines a celebration of mother nature and technical skill. Today in the industry, it is important to be very business savvy and diversify.
What drives your passion for your cooking? Where do you source your inspiration? How do you incorporate that into your cooking style? Why?
My cooking life is literally an outward expression of what is in my soul. Growing up, I had a very diverse landscape of inspiration in Los Angeles. My parents always supported my love for art and it very much plays into my approach of how I translate that to the plate today.
You are currently "freelancing" and cooking mostly for private events. Why did you make that pivot? What is your vision for this business strategy? What can we expect to see next from you?
It's been a super fun year! I am the type of person who wants to connect with as many people around the globe as possible. I feel like I am living my best life when I experience different cultures and share life experiences, recipes, and learn new techniques. The business strategy is one of wanderlust, I have met some very powerful people on this planet and you can expect to see me continue to work towards activism and change for good.
“There are going to be good days, bad days, and there are going to be hard days—but you must always persevere.”
With success comes opportunity but that also means you have your hands full—what keeps you inspired and motivated to keep going even on your most challenging days?
For me, self-care is paramount. Proper nutrition for brain function has allowed me to have clear thoughts and not feel anxious. This year, I adopted an alkaline vegan diet and it has changed my life. I also have a great support system! A group of hard-working women who support each other with so much love and compassion. We call ourselves the “Allday Divas” and met in the best workout group in L.A. led by fitness extraordinaire Lacey Stone. I used to think I didn’t have the time to work out and now I cannot function properly until I jump into a spin class or lift heavyweights.
What is the #1 book/cookbook you always recommend? Why?
The Four Agreements is my all-time favorite book!
In The Four Agreements, don Miguel Ruiz reveals the source of self-limiting beliefs that rob us of joy and create needless suffering. Based on ancient Toltec wisdom, The Four Agreements offer a powerful code of conduct that can rapidly transform our lives to a new experience of freedom, true happiness, and love.
My dad gave me this book when I turned 21 years old. He is a very spiritual gentleman and I undoubtedly value his universal perspective of life. This is the most recommended “self-care” book I tell people about and I have read/re-read it at least 20 times.
Photographer: Jenna Peffley
Hair: Styled by OGXpert & Celebrity Hairstylist Jillian Halouska
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