Melissa Miranda

Musang - Seattle, WA

Melissa Miranda is a Seattle-born Filipina-American chef, restaurateur and community builder whose work is rooted in heritage, storytelling and shared table. After studying culinary arts in Florence, Italy, she sharpened her craft across kitchens in Italy and New York City before returning home. In Seattle she served as sous-chef at Bar Del Corso while cultivating the concept of her first solo venture, Musang, which opened in January 2020 in the Beacon Hill neighborhood.

At Musang, Miranda leads a team that uses food to explore Filipino memories and regional traditions — the restaurant describes itself as “for us, by us” and builds around community, culture and connection. During the pandemic, Musang pivoted by sharing recipes and stories via the Bon Appétit Test Kitchen and providing outreach meals, underscoring Miranda’s belief that restaurants can serve as collective spaces of care.

In 2023 she expanded her culinary footprint with her second restaurant, Kilig, located in Seattle’s Chinatown–International District. Kilig places comfort-driven Filipino soups and pancit noodles center stage — notably bulalo— and reflects her ongoing mission to uplift Filipino cuisine and community within a broader cultural landscape.

Her work has garnered national recognition: she was named one of Food & Wine’s Best New Chefs in 2022, is a multi-time semifinalist and 2024 finalist of the James Beard Foundation Awards (with Musang nominated for Best Chef: Northwest & Pacific). But for Melissa Miranda the most meaningful work lies beyond accolades: in building spaces where culture is honored, people are seen, and the next generation of Filipino-American cooking finds voice.

Today she remains deeply engaged in Seattle’s culinary and community ecosystem — cooking, creating, teaching and continuously refining how food can nourish both body and spirit.