José Meza Appointed Executive Chef at St. Regis Punta Mita

The St. Regis Punta Mita Resort, located in Mexico’s most exclusive beach community along the coast of the Riviera Nayarit, is pleased to announce the appointment of José Meza as executive chef of the property’s signature restaurant, Carolina.

Under the direction of Chef Meza, the restaurant will unveil an exciting new concept that promises to reflect the rich culinary heritage and tradition of Mexican gastronomy while presenting dishes that reimagine contemporary Mexican cuisine.

“We are thrilled to welcome José Meza as executive chef of our beloved Carolina Restaurant, who will debut a new concept that promises to explore the past, present, and future of Mexican cuisine,” says Carl Emberson, general manager of The St. Regis Punta Mita Resort. “We are confident that Chef Meza’s extensive knowledge and experience, along with his distinct take on fusing conventional and avant-garde Mexican cuisine, will push the boundaries of epicurean excellence."

With a culinary philosophy that honors his identity and culture, Chef Meza is dedicated to using produce that is native to Mexico and sourcing the freshest ingredients from local suppliers. These classic ingredients are the basis for his cutting edge recipes.

Some of Chef Meza’s signature dishes at Carolina will include a Green Pozole Ceviche with the catch of the day, Cacahuazintle Corn and Fish Chicharron, and a Quail Taco with Foie Gras.

“In launching this new concept at Carolina, we strive to inspire a new style of Mexican cuisine that stays true to our strong culinary roots while delivering a distinct modern twist,” Chef Meza says.

Chef Meza discovered a passion for cooking growing up in his native Mexico City, spending Sundays in his grandmother’s kitchen. His career began at the age of 17, working in the busy restaurants of Mexico’s hospitality industry.

After earning a degree in gastronomy, Chef Meza’s culinary journey commenced under the tutelage of some of the world’s most acclaimed Michelin-starred chefs.

Chef Meza later returned home to Mexico City, where he formed part of the kitchen team at Chef Enrique Olvera’s Pujol, ranked as the number one restaurant in Mexico. During his time at Pujol, Meza developed his adoration for traditional ingredients, learning the techniques and recipes that would forge his love of Mexican cuisine.

At the age of 24, Chef Meza was offered the opportunity to lead Chef Enrique Olvera’s latest project in San Miguel de Allende, where he opened Moxi to great acclaim.

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