Where else? 

It's been absolutely a journey for me. I've worked
with some great chefs. I think everything
August 2014 Issue / Vol. 2, No. 15                                                          I did was worth it.



Chef Brian Widmer

August 2014 Chef's Larder

Chef John Marcetti

Dining at the White House
by Chef John Moeller
w/Mike Lovell

Mugwort: Absinthe's
cousin loves your liver.

Sommelier Petra Polakovicova

Talavera Restaurant Revue

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Synopsis: Foodies West (Bilingual English/Spanish) Executive Chef Mel Mecinas, Four Seasons, Scottsdale, Arizona

Mel Mecinas may have a remarkable resume, but he never forgets where he came from. He grew up in a little Zapotec mountain town, Yalalag, Oaxaca, a culture shock away from the L.A. way of life he moved to. “My dad always said there’s one key element to make you successful. You have to have humility and have to have the work ethic. He was a hard worker. A farmer. Literally, my dad went with the horses in early morning—we were little kids—7, 8 years old.” He cheffed with Joachim Splichal, Patina Group in Los Angeles, California; The Biltmore in Santa Barbara, California, the Beverly Hills Four Seasons.