Priestia flexa was reclassified from Bacillus flexus based on phylogenomic and comparative genomic analyses [1]. P. flexa is endospore-forming and it has been isolated from sources including feces, soil, the upper atmosphere, and sea sediment. The major research interest in P. flexa has concerned enzyme activity, such as of proteases and lipases [2, 3], as well as arsenic remediation [4]. Because of these enzymatic and remediative activities, P. flexa has been suggested to be a useful microorganism for detergents, food technology, pharmaceuticals, and biomedical science [5]. The β-amylase from P. flexa AE-BAF has been used as a food-grade enzyme [3]. However, genomic information on P. flexa is limited. In our previous study, P. flexa strain DMP08 was isolated from kimchi, traditional Korean fermented cabbage [6].Strain DMP08 exhibited protease activity on tryptic soy agar (Becton Dickinson and Co., USA) supplemented with 2% skim milk (w/v), and lipolytic activity on tributyrin agar (Sigma-Aldrich, USA) supplemented with 1% glyceryl tributyrate (w/v) (Fig. 1). In food fermentation, protease and lipase activities contribute to sensory enhancement through proteolysis and lipolysis [7,8]. To shed light on its potential as a starter candidate strain for food fermentation, we determined the complete genome sequence of P. flexa DMP08. Whole-genomeStrain Priestia flexa DMP08, isolated from traditional Korean fermented vegetables kimchi, exhibits protease activity and lipase activity. The complete genome of strain DMP08 includes a single circular 3,999,911-bp chromosome without plasmids. The G+C content of the genome is 38.1 mol%. The genome includes 38 proteaseand 3 lipase-encoding genes.