Menelio Griffith is the Sous Chef and assistant instructor at Infusion Culinary. Although he has always enjoyed cooking and baking it took him many years working as an engineer to decide to go after his true culinary passion. He received both his bachelor of science in mechanical engineering and his masters of science in electrical engineering from San Diego State University.
After college, Menelio spent 11 years working in the electronics world, work experience with companies such as NRAD (Navy Research & Development), Sony Electronics, TRW, and Intel. In Nov. 2004 he finally became frustrated with the corporate life and resigned, leaving a world that was comfortable but unfulfilling.
Encouraged and nudged by supportive friends, he enrolled at the Art Institute of California in San Diego in May of 2005 and reacquainted himself to a lost dream put aside years before. Menelio accelerarated thru the culinary curriculum Art within less than a year, exploring new worlds of vibrant colors, tastes, flavors, textures and cultures and absorbing knowledge from chefs and peers.
Menelio cut his teeth by allowing himself to humble his ego by starting as a dishwasher for the first month at The Dana Inn Hotel. Within a few short weeks he was promoted to line cook; developing his passion and dreams to be a chef. After a year at the Dana Inn Hotel, he was quickly recruited and cultured at the following restaurants, ‘The Studio’ with Executive James Boyce, ‘Savory’ with Chef Pascal Vignau, ‘Asia Vous’ with Chef Riko Bartolome, and ‘El Bizcocho’ with Chef Gavin Kaysen, In addition, to developing his skill, he is part-ownership of ‘Aqua Catering & soon to be LB Restaurant in Encinitas.
Menelio is also passionate about dancing club Salsa/Mambo. He has been teaching Salsa for more than six years and has performed in several large dance exhibitions with prestigious dance teams. The movement, energy, passion and layers of tones inspires his creative side. Menelio escapes thru dancing, allowing the rhythm to inspire and nurture the creation of menus and meals. Menelio believes the intrinsic value of cooking leverages ones experience, culture upbringing, and regional exposure in such a way that expresses the simplest form and balance of sweet, sour, salty, and spicy to every dish.
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