Josiah Citrin

Chef Josiah Citrin's culinary philosophy is steadfastly rooted in "the pursuit of excellence," a motto that permeates every aspect of his diverse restaurant empire. From his Michelin-starred Mélisse to his growing collection of casual establishments, the commitment remains unwavering: to utilize the "utmost best products" and "finest ingredients and materials" available, ensuring a superior guest experience regardless of the dining genre. His core ethos is one of constant evolution and dedication. Trained in traditional French cuisine, Citrin believes in keeping his food "cutting-edge while respecting where we come from." He views fine dining not merely as a formal setting, but as a holistic, immersive experience encompassing the "finest food, techniques, ingredients, music, china wear, sound system." This adaptable vision has allowed him to successfully navigate the ever-changing culinary landscape, striking a delicate balance between artistic creativity and savvy business acumen. Ultimately, Citrin is driven by the desire to create memorable moments for his guests, an "addictive feeling" that fuels his passion and commitment to learn and grow continually. Chef Citrin's technical mastery is deeply steeped in traditional French cuisine, honed during his formative years in Paris. This classical foundation provides the framework upon which he builds an evolving, cutting-edge style. His approach emphasizes meticulous attention to detail and technique, consistently seeking to elevate dishes while embracing both contemporary and multicultural influences, such as the Korean, Japanese, and American elements woven into Openaire's menu. Flavor and plating are approached with a designer's eye, likened to the craftsmanship in high-end automobiles, with dishes undergoing subtle refinements every few years. He excels in creating harmonious blends of flavors and textures, evident in dishes like the unexpected yet cohesive grilled calamari and green bean salad at Charcoal. Citrin also artfully reinterprets classics, making them lighter while honoring their original essence, as seen at Dear Jane's. His most legendary signature dishes include: * **Lobster Bolognese with truffle foam (Citrin):** Described as the "DNA" of Citrin restaurant, this dish showcases a rich, refined take on a classic. * **Hay-smoked chicken (Mélisse):** An iconic dish from his flagship restaurant, known for its intricate preparation and distinct flavor. * **Grilled calamari and green bean salad (Charcoal Venice):** A prime example of his ability to blend fresh and grilled elements into a surprising yet well-balanced combination. * **Almond-crusted Dover sole with white corn (Mélisse):** A testament to his ability to craft elegant and flavorful fine dining creations.

Career

• Chef Owner at Melisse, Santa Monica
• Head Chef / Owner at Citrin, Santa Monica
• Company Owner at Citrin Hospitality, Los Angeles County
• Owner at Charcoal Venice, Venice
• Owner at DEAR JOHN'S, INC., Culver City
• Owner at Augie's on Main, Santa Monica
• Owner at Dear Janes, Marina del Rey
• Owner at Charcoal Sunset, West Hollywood