meet melissa

hi melissa!

How’s everything going? 

You’ve built such a distinctive path in the culinary world — how are you feeling in this current season of your career?

I’m feeling really grateful and grounded in this season of my career. I’ve been with my clients for nearly a decade now, and over time a lot of the work becomes second nature. You develop a rhythm and a deep understanding of how to support the environment you’re working in. I also feel like I’ve reached a healthier work-life balance, which I really value. I’m fortunate to have an amazing, dedicated team, and that support allows everything to run smoothly while maintaining the level of care and consistency the work requires. At this point in my career, there’s a strong sense of trust and stability, and I’m very thankful for that. It allows me to keep growing while continuing to do the work I love and exploring other creative mediums. 

Let’s start at the beginning. Where did your love for cooking first take root? Was this always the vision, or did the private chef world unfold over time?

For me, cooking has always been about connection. Growing up, meals were the moments when everyone slowed down and gathered together. That idea stuck with me. As I started working in kitchens and developing my skills, I realized how powerful food could be in bringing people together. The private chef path came later and really evolved over time, but I quickly realized that cooking in a more personal environment allowed me to create those kinds of experiences every day. At my core, I consider myself a nurturer, and food has always been one of the ways I express that.

You operate in environments that demand precision, adaptability, and consistency. What do you believe truly separates a good chef from a great one at an elite level?

I think what separates a good chef from a great one at an elite level is consistency and attention to detail. Anyone can create a great dish once, but delivering that same level of care and quality every day takes discipline. I’ve always had a strong eye for details, and I can be pretty hard on myself when it comes to the work. That constant self-evaluation pushes me to keep improving and refining things.At the same time, environments like this require adaptability and composure. For me, practices like yoga help keep me grounded. It allows me to stay present, and calm even when things are moving quickly. Ultimately, it’s about showing up every day with the same level of care, awareness, good attitude, and respect for the craft.

Private chef work often means balancing creativity with structure — flavor with discipline. How do you personally approach that balance?

I’m very inspired by seasonality and produce, so the ingredients themselves often guide the direction of a dish. And honestly my ADHD plays a role in that too, it can be a superpower, in this case It means my brain is always looking for the next challenge. I approach cooking almost like a game, pushing myself to try new ideas while still keeping the discipline the work requires.

Working within a high-performance circle like DJ Khaled and the We The Best team must require an incredible level of trust and alignment. How do you cultivate that trust while maintaining your own identity as a chef?

Trust is really built over time through consistency and discretion. When you cook for someone regularly, food becomes part of their routine — their health, their energy, and the rhythm of their day. My responsibility is to make sure that experience is always seamless. I’ve been with my clients for almost a decade now, so a lot of that trust has developed naturally through showing up every day, staying organized, and delivering the same level of care and quality. We also host often, which allows me to change things up creatively. Those moments give me space to explore new ideas, play with seasonality, and bring different flavors or presentations to the table. I’m extremely grateful to be trusted in that way. At the same time, I think maintaining my identity as a chef comes from continuing to stay curious. I treat my kitchen almost like a lab, and my love for food — and for art in general — is constantly shifting and evolving. That curiosity keeps the work exciting while still honoring the trust that’s been built over the years.

High-profile roles come with discretion and pressure. How do you navigate being behind the scenes in such a visible world?

I’m naturally more of an introvert, so I’m very comfortable working behind the scenes. Private chef work requires discretion and focus, and I enjoy being able to concentrate on the craft itself — sourcing ingredients, preparing meals, and making sure every detail is right.For me, the work speaks for itself.

With travel, long days, and evolving schedules, how do you stay organized and ahead of constant change?

At the beginning of my career there was a lot more travel and tours, which definitely taught me how to adapt quickly and stay organized in constantly changing environments. Right now things are a bit more settled and grounded, which has allowed for a stronger rhythm in the work. That stability makes it easier to stay ahead of things, plan carefully, and maintain consistency. But adaptability is still a big part of the job. You always have to be ready for changes and think a few steps ahead.

Is there pressure in keeping meals exciting and elevated while also honoring comfort, culture, and familiarity?

I think the beauty of cooking is that it can be both comforting and exciting at the same time. Some meals are meant to feel familiar and grounding, while others give you the opportunity to introduce something new. My approach is always to respect the culture and the ingredients first, and then build creativity around that foundation. That balance is what keeps the work interesting.

At what point did you realize this role was bigger than just cooking — that you were contributing to something larger than the plate?

I think that realization comes over time. When you cook in environments where people are constantly creating, building, and performing at a high level, you start to see how important those moments around the table become. We host many people who are leaders across different industries, and being able to create a space where they can gather and connect through food makes you realize the role is bigger than just cooking.

Is there a particular moment — maybe behind the scenes — where you paused and thought, “I’m exactly where I’m meant to be”?

It’s usually in the quieter moments behind the scenes. Watching people gather around the table, seeing the food bring everyone together, and realizing the level of trust that’s been built over the years. In those moments I feel really grateful to be doing this work.