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Jose Mejia Hired as Executive Chef for the 1,000-room Sheraton Phoenix Downtown Hotel in Arizona

Profile Photo By: H L
August 26, 2013

Jose Mejia Hired as Executive Chef for the 1,000-room Sheraton Phoenix Downtown Hotel in Arizona

PHOENIX – (Aug. 23, 2013)?- Sheraton Phoenix Downtown Hotel is pleased to announce that Jose Mejia has been appointed to executive chef of the hotel. Mejia returns to Arizona and brings with him more than 20 years of culinary experience, a wealth of credibility and inspiration to his new role.

As executive chef, Mejia will develop the culinary concepts for Sheraton Phoenix Downtown Hotel, District American Kitchen and Wine Bar, the Park Lounge lobby bar, the Breeze bar, and oversee all banquet culinary operations and in-room dining at the 1,000-room convention hotel. Additionally, he will oversee administration in all kitchen operations, staff recruitment and training.

“We welcome Chef Mejia to his new role at Sheraton Phoenix Downtown Hotel,” said General Manager Mike Ehmann. “With his credible culinary background, familiarity with the Starwood Hotels and Resorts family, experience with some of the world’s top hotels, and a professional yet creative mindset, Chef Mejia will certainly be an asset to our team.”

With a hunger for building teams and creating memorable experiences, Chef Mejia’s methodical, consistent and innovative vision will complement the hotel and restaurant’s culinary team as they blossom together like a growing garden.

“I look forward to my return to Arizona and the start of a new culinary journey at Sheraton Phoenix Downtown Hotel,” said Chef Mejia. “My previous experience includes a wealth of culinary positions at various hotels and resorts. In this new role, I will lead and motivate our team as we continue to make memorable experiences, focus on sourcing locally whenever possible and embrace sustainable practices.”

Chef Mejia has a solid vision for the future where dinner guests and banquet attendees alike will be able to enjoy exceptional cuisine and premium service in the heart of downtown Phoenix.

Most recently, Mejia served as executive chef for Villa del Palmar Resort in Cabo San Lucas, Mexico. Before that, Mejia held culinary positions at The Ritz-Carlton in Phoenix, Villaitana Wellness, Golf & Business Resort in Spain, and with Starwood Hotels and Resorts Worldwide at Le Meridien and The Phoenician Resort.

Mejia studied in Mexico City and has worked with noteworthy chefs such as Julia Child and Paul Bocuse. Mejia proudly incorporates color into his exquisite culinary combinations to make the perfect presentation for each occasion. When he is not attending to guests or cooking in the kitchen, he enjoys spending time with his family and playing soccer.

Source Hotel Online

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