Melissa King is proving that you don't have to own a restaurant to be a succesful chef.
To be fair to Dario Cecchini, there were few dry eyes among theat a hotel in the foggy mountains above the Tuscan town of Barga. When the TV lights shone brightest, King defeated her two competitors by weaving together the story and flavors of her upbringing, using Italian ingredients and precise techniques, to create a four-course menu that built momentum with each dish and clearly set her apart from the other finalists.
"I was painfully shy most of my life," she said. "I couldn't give a speech at my sister's wedding. You see a different side of me [inseason 17] — someone who has grown up more. I was trying to prove something last time to my parents. This time, I was trying to do it for me."at the iconic California restaurant Michael's, where she glazed simply grilled quail with a hot-and-sour sauce cooked down with plums.
"That dish was the most perfect display of where her strengths shine," said Brooke Williamson, the winner ofseason 14, who sat at the judges' table at Michael's. "Her biggest strength is her ability to focus in on specific ingredients or flavors or concepts, and have the confidence to follow through without overcomplicating it.
While Williamson continues to operate brick-and-mortar restaurants around Los Angeles, King has managed to redefine what it means to be a chef right now in one of the most expensive cities in the country, and she's doing it without the constraints of four walls or a large staff.
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