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  • TEAM

    Nyesha Arrington, Executive Chef

    From the time she was a child pretending to run a restaurant, Nyesha Arrington, Wilshire's Executive Chef, has loved to cook. Arrington was born in southern California to a multi-cultural family. When she was just four years old, her Korean grandmother influenced Nyesha's youthful palate by introducing her to diverse foods such as bulgogi, octopus and kimchi. That culinary experience has shaped Arrington's cooking technique ever since, inspiring her to integrate different flavors of cuisine from around the world and creating her individual and personal style.

    A graduate of the Culinary School at the Art Institute of Los Angeles in 2001, Nyesha worked with her mentor, Josiah Citrin at Lemon Moon in Culver City and Mélisse in Santa Monica. Her resume also includes work with legendary French chef Joël Robuchon at his Michelin and Mobil award-winning Las Vegas restaurants, L'Atelier and The Mansion. With both master chefs, she feels fortunate to be guided by extremely talented cooks, who taught her a wide range of important skills in a very professional environment. Arrington, an ardent believer in using fresh, seasonal products, considers several important factors in creating her menu, including the weather, what's in season, and the availability of locally-grown food.

    Nyesha comes from an artistic family; both her father and sister are musicians, and before pursuing a culinary career she aspired to be a sculptor. Her creative upbringing is reflected in Nyesha's approach to cooking, which she considers an art. "Every plate is like a canvas," says Nyesha. "Chefs must be able to do everything, from thinking about their prep, to assessing the menu and knowing their audience. I love the process."

    When she's not creating culinary masterpieces, Nyesha delights in spending time outdoors. She is an avid surfer and snowboarder, enjoys camping and continues to love art. However, her greatest passion will always be cooking.

    Nyesha Arrington, Executive Chef

    From the time she was a child pretending to run a restaurant, Nyesha Arrington, Wilshire's Executive Chef, has loved to cook. Arrington was born in southern California to a multi-cultural family. When she was just four years old, her Korean grandmother influenced Nyesha's youthful palate by introducing her to diverse foods such as bulgogi, octopus and kimchi. That culinary experience has shaped Arrington's cooking technique ever since, inspiring her to integrate different flavors of cuisine from around the world and creating her individual and personal style.

    A graduate of the Culinary School at the Art Institute of Los Angeles in 2001, Nyesha worked with her mentor, Josiah Citrin at Lemon Moon in Culver City and Mélisse in Santa Monica. Her resume also includes work with legendary French chef Joël Robuchon at his Michelin and Mobil award-winning Las Vegas restaurants, L'Atelier and The Mansion. With both master chefs, she feels fortunate to be guided by extremely talented cooks, who taught her a wide range of important skills in a very professional environment. Arrington, an ardent believer in using fresh, seasonal products, considers several important factors in creating her menu, including the weather, what's in season, and the availability of locally-grown food.

    Nyesha comes from an artistic family; both her father and sister are musicians, and before pursuing a culinary career she aspired to be a sculptor. Her creative upbringing is reflected in Nyesha's approach to cooking, which she considers an art. "Every plate is like a canvas," says Nyesha. "Chefs must be able to do everything, from thinking about their prep, to assessing the menu and knowing their audience. I love the process."

    When she's not creating culinary masterpieces, Nyesha delights in spending time outdoors. She is an avid surfer and snowboarder, enjoys camping and continues to love art. However, her greatest passion will always be cooking.

    Nick Fielding, General Manager

    General Manager Nick Fielding brings a wealth of knowledge and firsthand experience in the world of restaurant management to the dining room at Wilshire. Fielding had an innate talent for the art of hospitality and chose a career path in fine dining having first apprenticed in the kitchen after earning a degree at Middlesex University. He worked and learned from the best within some of the finest locales beginning with a rigorous training regimen that consisted of both back and front-of-the-house experience at Quaglino's with renowned restaurateur Terence Conran in London.

    A background that encompassed working in all facets of restaurant management included sales and marketing, as well as banquet and meetings, both in casual and fine dining establishments established the foundation for Fielding's well-rounded and intimate knowledge of the workings of the industry. After living in London, he moved to Aventura, Florida, where he worked with Rafael Hotels, and later the Mandarin Oriental Hotel Group, at Turnberry Isle Resort and Club as the director of restaurants. Fielding moved to Los Angeles for what would become a two-year stint at the celebrated Spago in Beverly Hills as assistant general manager, and then returned to Florida to work in Miami as the opening general manager for Table 8 in South Beach. Prior to coming to Wilshire, he served as food and beverage director at Little Palm Island Resort in the Florida Keys where the dining room was voted as 2nd Best Hotel Restaurant in the World in 2008 by Travel + Leisure.

    At Wilshire, Fielding oversees all areas of restaurant management. With a passion for quality and service, as well as a commitment to excellence and training, Fielding's goal for Wilshire is to constantly challenge and develop the team while evolving and innovating the level of service. Whether it is overseeing day-to-day operations, or working closely with Executive Chef Nyesha Arrington to ensure an impeccable evening for diners in the front-of-the-house, Fielding pays heed to each and every detail and it is reflective in the exquisite experience guests have at the restaurant. "I treat every diner as if this was their first visit and aim to bring the spirit and warmth Wilshire exudes to every guest who walks through our doors," Fielding says.

    Sal Garcia, Chef de Cuisine

    Sal has proven himself an integral component of the culinary department at Wilshire Restaurant. Well respected in the kitchens of Los Angeles, his experience includes Sous Chef positions at Wolfgang Puck's Spago and most recently as Executive Chef of Fraiche. Sal's comprehensive knowledge of a working kitchen has helped make him a leader. He works alongside his cooks and trainees at the stoves, lending a hand and helping them develop their skills. Sal also develops the seasonally changing menus and the overall culinary direction of Wilshire. You'll find him at the weekly Farmers' Market where he draws much of his inspiration; his close relationship with the farmers allows Wilshire to procure some of the best produce available. During his days off, Sal explores the city's other restaurants and cultivates his relationships with the other top toques in Los Angeles.

    Hillary Naishtat, Pastry Chef

    Hillary was named pastry chef of Wilshire in April 2010. Her love of food, adventure and self-challenge inevitably led her to a career in the culinary arts. Learning each stage of the business, she bussed tables, worked as a barista, a server, a cupcake baker and finally found her way to becoming an assistant pastry chef at Firefly in Studio City where she found her calling. Hillary has a natural skill and has truly accomplished the art of reinterpreting old classics with a modern day vision that is personal, drawing inspiration from the local farmers markets and her peers.

    Kirk Sides, Sommelier

    Kirk joined Wilshire in 2005 as a floor manager and is now our talented sommelier. He develops and maintains Wilshire's ever-evolving wine program in close collaboration with our Executive Chef, making sure that it complements the seasonality of our menus. Through regular wine classes to educate our staff on their understanding of acclaimed large and boutique producers, Kirk encourages a wine program that is interesting, comfortable and un-intimidating for guests.

    Ric Christopher, Assistant General Manager

    Ric joined Wilshire Restaurant with over 26 years of experience in restaurant business management. His dedication and expertise in the hospitality industry has grown exponentially, working at some of Los Angeles' most notable establishments, including Shutters on the beach in Santa Monica, and the Falcon in Hollywood. Ric shares a passion for restaurants and hospitality with his wife Sarah, who is also in the business.

    Devry Juthans, Special Events Director

    Devry began her hospitality career at Wilshire as our Maitre D'. Her desire for growth and aptitude for the business allowed her to master not only the dynamics of the restaurant floor operation but also the complex world of special events and catering. She is a gifted communicator and deftly collaborates with guests to manage every aspect and detail of their events and parties. As our Special Events Director since 2009, Devry can orchestrate an intimate dinner party or a large scale corporate event in total style.

    Cathy Smith, Daytime Manager

    Cathy is an original member of our inaugural team at Wilshire. As our daytime manager, she is the first person one meets at the door or on the phone, and has faithfully dedicated herself to making our guests feel welcome. She handles the job with grace and treats everyone as if they are stepping into her home for the first time.

    Steve Levine, Owner

    Steve began his career as a restaurateur when in 1998 he acquired La Vecchia Cucina, an Italian restaurant located on Main Street in Santa Monica. He was attracted to the restaurant business after discovering as a customer that a local restaurant could not only provide excellent food, but also serve as a gathering place for the community. Before finally selling La Vecchia to his Chef in 2006, he fulfilled his mission of establishing La Vecchia as a popular neighborhood restaurant that brought customers together for great meals and new friendships. Steve decided in 2004 to raise the bar for Santa Monica with a new project, Wilshire Restaurant.

    Bringing Thomas Schoos on board to design Wilshire, which opened in 2005, Levine wanted to showcase his love of the California lifestyle by integrating the outdoor patio and creating an elegant but accessible and casual appeal. Levine wanted to match the inviting design of the space with a menu that captured the way Southern California and Angelenos like to eat. "It was about creating a place where everybody would feel welcome and comfortable, whether they had simple palates or were committed foodies," he explains.

    In tune with what matters to diners, and a supporter of sustainable farming, ranching and fishing, Levine selected Nyesha Arrington as his current executive chef to reflect a combination of sophisticated cuisine in a space that is still an approachable neighborhood eatery

  • NYESHA ARRINGTON | NICK FIELDING | SAL GARCIA
    HILLARY NAISHTAT | KIRK SIDES | RIC CHRISTOPHER
    DEVRY JUTHANS | CATHY SMITH | STEVE LEVINE
©2011 Wilshire Restaurant
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2454 Wilshire Boulevard Santa Monica, CA 90403-5823 (310) 586-1707 visit us