Josiah Citrin is the chef and owner of Citrin Hospitality and is known for his modern approach to cooking at Charcoal Venice and his flagship restaurant Mélisse, which holds two Michelin stars. Raised in Santa Monica with both French and American influences, he developed a passion for cooking early in life and built a career centered on discipline, technique, and clear flavor. Dry aging is one of his areas of expertise, and he uses it to create deeper, more complex dishes throughout his menus.