Melvin Jones was born in Philadelphia PA in 1974. Growing up as a gifted athlete, Melvin spent many years playing organized sports, where he learned about community service. In 1988, he enlisted in the U.S. navy where he served as a data system technician and played on the NATO all-star basketball team. He also worked at the Officer’s Club in his spare time, where he found his fondness for working in kitchens. Thereafter, he enrolled in the first culinary associate degree program offered by the CIA. It was at the Adams Mark Hotel where he found his true calling. After finishing school, he worked at some of the top restaurants and hotels in Philadelphia—including LE BEC Fin, Adams Mark Hotel, and the Philadelphia Fish Company. These opportunities led him to a fantastic career that would take him across the globe. All the while, he developed a passion for helping others, including volunteering at his local church, where he began pursuing a career in healthcare—an endeavor that eventually brought him to California. He served as a district chef at Sodexho, an industry leader in healthcare in the Palm Springs area. After making an impact on the local culinary scene, he was offered the opportunity to open his own restaurant at a five-star resort in San Diego County.