FOODIES WEST.COM         
 EXECUTIVE CHEF JOSE MEJIA
Everybody wants to be a chef. Everybody wants to travel.
Everybody wants to make money. But that’s not the way
November 2014 Issue / Vol. 2, No. 21
               it goes. You’ve got to learn. Learn your basics.



















 

 

 







      
F&B Director/
Chef Kevin Maguire


     
Chef Rodney Brown

     
November 2014
 Chef's Larder


      
John Rothstein, Sommelier

Check out Chef Mejia's out-take on our Facebook page —


         
Why those drinks
with bitters make you
 feel so good.


      
Bourbon Steak

     
Moonshine Nation
by Mark Spivak

      
Eileen Crane
Domaine Carneros


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Executive Chef Jose Mejia – Sheraton Downtown Phoenix, Arizona

Jose Mejia’s culinary career exemplifies the classically romantic side of the culinary arts. He traveled all over the world and cooked with the best chefs. “I worked all over the place,” Mejia said. “A little bit in California in Marina Del Rey. I worked close to five years in the Ritz Carlton Naples, Florida. I worked in the Ritz Carlton Cancun for five years. And I was part of the opening team. I’ve been all over the world with the company. Asia, Singapore, Berlin.” Mejia’s global career got its start at home, in Mexico City. When he “was little,” he’d spend time with his grandmother. His first inclination to make a career in the kitchen came when he worked at Bobby McGee’s in Los Angeles. “You see, in this career, you’ve got to work outside of the United States, in other properties in other countries. That’s the only way you find out what cooking is all about. You’ve got to discover new items. You’ve got to discover new techniques. And you’ve got to discover ingredients. That’s what makes you a chef. It’s very, very important.” Mejia said he learned the most in Singapore. Yes, the food was different, and he had to learn the basics, but what impressed him most was the staff’s attitude. One of the happier people that Mejia worked with is Julia Child. Mejia cooked with her when he cheffed at the Ritz Carlton in Marina del Rey, California. After Mejia worked with Paul Bocuse at the Ritz Carlton in Naples, he started wearing a toque. Mejia and his staff assisted Bocuse with developing the menu for a restaurant he was opening in Orlando. When he’s not displaying his creative powers in the kitchen, Mejia likes to coach his 16-year-old son, his youngest, with his soccer skills. Contains recipes for Boston Lettuce Salad with rock shrimp, orange sections, grapefruit sections, pecans, honey, Dijon mustard, nutmeg, rice vinegar, white pepper, tarragon, sugar, salt; Adobo Flank Steak with radish and cilantro salad, navy ean ragout, roasted poblano pepper sauce, toasted pumpkin tostada; Sea Bass with banana polenta, grilled asparagus and coffee bean sauce