In 1989, Melvin enlisted in the US navy where he served honorably as a data system technician and NATO all-star basketball player traveling around the world and learning about food — something he truly loves. In his day offs, he’d work at the officer club where he found that he loved working in the kitchen. Before this, he was a waiter and busboy.
After being discharged from the navy, he enrolled in Philadelphia Restaurant School’s first culinary associate degree program. Melvin’s true journey started at the Adam’s Mark Hotel where he found his true cooking style. He finished school. Since he became a father, his priorities had to change. He worked at various top restaurants and hotels in Philadelphia such as Le Bec-Fin, Adam’s Mark Hotel, and The Philadelphia Fish Company.
These opportunities led Melvin to a fantastic career that would take him across the globe. At first, he volunteered in his local church because he likes helping others. Later on, he realized he wanted to pursue a career in healthcare as a chef. Working with food to heal with the industry leaders made it easy for him to land a job in California.
He worked in companies such as Sodexho and ARAMARK, both industry leaders in healthcare where he served as a district chef in healthcare in the Palm Springs area. Melvin has found his home in Coachella Valley where he started out as the Executive Chef for Desert Regional Medical Center.
While working here, he had the pleasure of educating and training adults and students from various high schools with the Champion for a Change program. Melvin has now the opportunity to pursue his true passion of cooking to help heal chronic diseases. Now that he has a bachelors in nutritional studies, this allowed him to focus on his true passion as the Director of Culinary Operation and Executive Chef of Kountry Kitchen Operation.
Here, he develops programs through his nonprofit organization that focuses on helping the community through outreach programs that will focus on keeping healthy communities.