Without anyone quite noticing, Arrington has become a force in Los Angeles cooking: a protégé of Josiah Citrin at Mélisse who drifted through an oddly vegetable-intensive year at Wilshire steakhouse and a turn on "Top Chef" before her brief, brilliant run as chef at the Venice restaurant Leona. After she left Leona, you heard nostalgic yearning for her skin-on dumpling squash with burrata and her roast-chicken terrine, the G-funk and the lazy seaside brunches. She was as attuned as any chef in the state to the anti-food-waste aesthetic of chefs like Massimo Bottura and Dan Barber, and she still seems to be on at least half of the chefs' panels and colloquia in the city.

Source: Los Angeles Times March 23, 2018 16:52 UTC