At Modern Luxury, connection and community define who we are. We use cookies to improve the Modern Luxury experience - to personalize content and ads, to provide social media features and to analyze our traffic. We also may share information about your use of our site with our social media, advertising and analytics partners. We take your privacy seriously and want you to be aware that we have recently made changes to our Privacy Policy, which can be found here.


3 Questions for Angeleno Native and Chef, Nyesha Arrington

BY Lesley Balla | November 13, 2017 | Feature Features

L.A.-based chef Nyesha Arrington talks about her new restaurant, NATIV, her favorite dish and more.
NATIV owner and chef, Nyesha Arrington

The menu is very personal—where did the recipes come from?
My heritage plays a big role—Mississippi roots on my dad’s side, Korean on my mom’s—as does being a native Angeleno.

Is there one dish that really exemplifies NATIV?
There’s this braised rabbit with a sauce diable made with Espelette and chiles de ├írbol. We put that on top of fried green tomatoes and serve it with semolina spaetzle.

Who inspired you along the way?
Raphael Lunetta gave me my first surfboard when I moved here. Josiah Citrin showed me what it was like to be a chef. Working at Joel Robuchon in Las Vegas was next-level. And Marcus Samuelsson showed a level of compassion I have never received from anyone before.

Photography Courtesy Of: