Ken Takayama

Chef de Cuisine

Chef Ken was born in Saitama, Japan and, from early childhood, was raised in Monterey Park, Ca.  Straight out of high school, Chef Ken got his start at  Kayo , a neighborhood restaurant in Monterey Park, learning traditional techniques for preparing robata, sushi, and tempura. Chef Ken’s previous experience in the kitchen also includes working under Christophe Moreau for Patina Pastry of the Patina Group in Burbank.

Chef Ken sites his grandmother as a huge influence on his family. She was a remarkable artist who drew and sculpted in leather. “Both of my siblings, Eriko and George, and I all followed creative career paths due to her powerful artistic sensibilities that she shared with us.”

2010 marks Chef Ken’s ninth year at Mélisse.  He recalls being rejected by Chef Josiah twice before being allowed to work as an extern in the kitchen. Through persistence, his passion for self-development and years of on the job experience, he was eventually hired as a sous chef at Melisse.  After three years, Takayama was finally promoted to Chef de Cuisine, where he has been amazing clients with his talent ever since.