Chef Melissa Mauselle

Chef Melissa Mauselle believes that food is a bridge—connecting people across cultures, backgrounds, and experiences. Her culinary journey began in Portland, Oregon, where she worked alongside renowned chefs Naomi Pomeroy and Greg Higgins. Shaped by the city’s vibrant food scene and its emphasis on farm-to-table cooking, Melissa developed a deep-rooted love for fresh, seasonal ingredients. Drawing from her passion for Italian cuisine, she crafts bold, expressive dishes that celebrate simplicity, flavor, and a sense of place.

As a partner chef at the Sun Valley Culinary Institute, Melissa inspires through education and elevated dining experiences. She thrives on collaboration, curating personalized menus for intimate gatherings of 12 and executing large-scale events for up to 200 guests. Most recently she helped organize and put on the 5850 Fest in Ketchum, Idaho as the Executive Chef. Her work has supported notable organizations, including the Blaine County Housing Authority, Higher Ground, the Shoshone project, and the Sun Valley Museum of Art, and many others. Whether leading private cooking classes or designing bespoke events, Melissa’s goal is to create lasting encounters through food experiences—crafting flavors and memories that endure long after the meal is done.