Josiah Citrin at Dave's Dog House


Josiah Citrin is a culinary expert and veteran of Los Angeles’s gourmet dining scene, with more than 25 years of experience. He is a two-star Michelin chef and owner of Santa Monica, California’s highly-acclaimed Mélisse, Charcoal Venice, and Dave’s Dog House at the Staples Center in Downtown Los Angeles.


  • Two Stars
    Michelin Guide
  • Nominee for Outstanding Restaurant
    James Beard Foundation
  • #1 American-French Restaurant
    Zagat Survey
  • Top 40 US Restaurants
  • Five Stars
    Forbes Travel Guide
  • ChefsFeed Winner
    One of the Best Things to Eat in LA

My Restaurants

  • Mélisse
    1104 Wilshire Blvd
    Santa Monica, CA

Where I Eat

Behind the Scenes

Chef Josiah Citrin reviews  at
"Wild King Salmon and Pea Agnolotti in a Spring Broth for Career Day for Olivia's school #inpursuitofexcellence"
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From My Menu

Chef Joachim Splichal reviews Tasting menu at Mélisse
$$$$ | French/Belgian
Santa Monica
"Josiah Citrin worked for me and I know he's a great chef. I just enjoy the ambiance of the restaurant and the whole menu. Whatever he brings out is always good. It's an incredible experience and a great evening."
Chef Ludovic Lefebvre reviews Egg caviar at Mélisse
$$$$ | French/Belgian
Santa Monica
"This dish is made of a poached egg, served with lemon and chive crème fraîche and heaped with American Osetra caviar. It's a dish filled with memories for me from my time in France and as the chef at L'Orangerie. Every time I eat chef Josiah Citrin's version, it brings back so many wonderful memories. It's a classic that's always perfectly executed at Mélisse."
Chef Joe Miller reviews Prime rib eye, braised beef cheek at Mélisse
$$$$ | French/Belgian
Santa Monica
"The smooth potato purée with braised beef cheek and slices of no-fat beef rib eye are always cooked perfectly. The slices of raw, white mushrooms and truffles are an amazing way to finish the dish."
Chef Nyesha Arrington reviews Lobster bolognese at Mélisse
$$$$ | French/Belgian
Santa Monica
"This is one of my favorite dishes on the planet. It's not your traditional bolognese. It's made with lobster and truffles with a brown butter foam. It's one of those dishes that hits every comforting note on your palate."
Chef Josiah Citrin reviews Hokkaido scallop, kohlrabi, sorrel and trout roe at Mélisse
$$$$ | French/Belgian
Santa Monica
"At @laweekly's #theessentials prepping @melisserestaurant's dish of Hokkaido Scallop, Kohlrabi, Sorrel, and Trout Roe #inpursuitofexcellence"
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