Jose Mejia, Chef

With over 19 years of experience in the culinary and hospitality industry, Chef Jose Mejia is dedicated to crafting exceptional dining experiences rooted in authenticity, creativity, and precision. As Executive Chef at La Playa Hotel in Carmel, California, he leads a dynamic culinary team, designing menus inspired by coastal California traditions and driven by seasonality, sustainability, and locally sourced ingredients.

Chef Mejia's career spans some of the country's most respected kitchens, including Executive Chef at The Meritage Resort & Spa in Napa Valley and Napa Valley's Michelin-starred Bouchon Bistro, where he honed his classical technique as Saucier and Chef de Partie. His journey also includes serving as Sous Chef at the acclaimed Pump Room at Chicago's Public Hotel, where his innovative approach and consistency earned industry recognition. He began his culinary path at Parkshore Grill in St. Petersburg, Florida, where he developed a strong foundation in refined, ingredient-driven cuisine.

Chef Mejia holds an Associate Degree in Culinary Arts from Le Cordon Bleu and a Bachelor's Degree in Hotel and Restaurant Management from The Art Institute. His culinary philosophy centers on thoughtful execution, genuine hospitality, and creating memorable guest experiences through food that feels both elevated and approachable.