Known for her modern Californian cuisine with Asian flavors, award-winning chef Melissa King ’05 (cognitive sciences) continues to push culinary boundaries while championing diversity and representation in the food industry. The “Top Chef: All-Stars L.A.” winner is a dedicated advocate of LGBTQ+ and Asian communities. Here, King answers the ZOT! questionnaire, reflecting on wanting to be a chef since she was 5, dabbling in kitchens during her undergrad years, and writing her debut cookbook, Cook Like a King, which will be released this fall.
I have many! I love sushi, fresh pastas and anything shaped like a meatball and covered in sauce.
At home, when it’s just a casual dinner with friends. It’s special to be able to turn off my professional life and go back to the reason why I fell in love with cooking to begin with, which is nurturing friends and family through food.
Certainly my time competing on “Top Chef.” Both seasons [she also appeared on “Top Chef: Boston”] unlocked me creatively and emotionally in ways I never expected. Many of the dishes I created on “Top Chef: All-Stars L.A.” hold a special place in my heart. Prosciutto XO, Hong Kong milk tea tiramisu and truffle congee were birthed in the moment and inspired by my surroundings during the finale in Tuscany [Italy].
A book I read when I was 17 called Becoming a Chef, by Andrew Dornenburg and Karen Page, published in 1995. I’d wanted to be a chef since I was 5 and was dabbling in kitchens during my undergrad years. I didn’t have many resources to fully grasp what I was getting myself into with the culinary industry, but an early chef mentor gifted me the book and said that if I wanted to be a chef, I had to read it. The book inspired me and guided my decision to dive fully into the industry and pursue culinary school after UCI.
I feel like I have to say mine now that it’s done! I spent four years writing Cook Like a King and really invested so much of my heart and creativity into it. The book feels deeply personal, with bits of my life story wound through each dish, from my dad’s Shanghainese lion’s head meatballs I used to make with him as a kid to Hong Kong milk tea tiramisu from my journey through “Top Chef.”
The Panda Express in the Student Center. I spent a lot of time there between classes eating orange chicken over white rice smothered with sriracha.
Aside from hanging out with hip-hop dance crews like CADC [Chinese Association Dance Crew] and Kaba Modern while they battled in the UCI parking garages, I’d say the child development course I took as a cognitive sciences major. I think often about parenting and leadership styles, why we’re shaped the way we are, and how it all really is rooted in our childhoods.
My parents. They came to this country from Hong Kong with very little and had to grow up quickly. They were the first college graduates of their families, and I deeply admire their perseverance and their dedication to their children. They are the most hardworking people I know and are the reason I have the opportunities I have today.
I collect artisan ceramics from around the world. Each cup or plate is a little reminder of the places I’ve traveled, the dishes I’ve created in them and the stories of the makers I met behind them.
It’s a version of “You have to try, or you’ll never know your potential” from my mom. She was always pushing us to lean into new things, grow and experience as much as we can in life, and not worry about the fear of failure.
Prioritize you first. I think we can easily put pressure on ourselves to do or be or chase what everyone else expects of us, but I believe we find our happiness when we strip away all that noise and begin to listen to who we really are and what we want.
