{"title":"Chef Melissa Monsibais","description":"\u003ch2\u003e\u003ca href=\"https:\/\/cookswarehouse.com\/melissa-monsibais\"\u003e\u003cimg alt=\"melissa-monsibais.jpeg\" class=\"__mce_add_custom__\" height=\"150\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0788\/4213\/4564\/files\/melissa-monsibais.jpg?v=1779353417\" style=\"float: left; margin: 5px; width: 20%;\" title=\"melissa-monsibais.jpeg\" width=\"150\"\u003e\u003c\/a\u003e\u003c\/h2\u003e\u003ch3 style=\"text-align: left;\"\u003e \u003cstrong\u003eChef Melissa Monsibais\u003c\/strong\u003e\n\u003c\/h3\u003e\u003cdiv class=\"cat-desc\"\u003e\n\u003cp style=\"text-align: left;\"\u003eI attended culinary school at the Arts Institute of Atlanta and graduated with a four-year degree in Culinary Arts and Foodservice Management in 2008. I started my career in a place I never could have imagined or had prepared for, a sushi bar. Training with Chef Saito Saito, a Sushi Chef from Japan, I learned the ins and outs of everything related to sushi. I also spent time getting to know other sushi chefs in Atlanta and some even let me work at their sushi bars. A woman behind the sushi bar is not generally accepted so I felt honored that they recognized me as a fellow Chef. Eventually Chef Saito went on to open other sushi restaurants in Atlanta and I remained to run the sushi bar for five years.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eAs much as I enjoyed sushi, I left to pursue other types of cuisine and took a job with Four Seasons Hotel Atlanta. I worked with them for several years before accepting a job at Miller Union where I trained under Chef Steven Satterfield. Chef Satterfield won the James Beard Award for Best Chef Southeast in 2017 and I was fortunate enough to be a part of the team at Miller Union for four years.\u003c\/p\u003e\n\u003c\/div\u003e","products":[],"url":"https:\/\/cookswarehouse.com\/collections\/melissa-monsibais.oembed","provider":"The Cook's Warehouse","version":"1.0","type":"link"}