Chef Matthew Mejia
- A.A.S., Culinary Arts - Joliet Junior College
Role at The Chef's Academy
Chef Matthew Mejia graduated from Joliet Junior College with an Associates of Applied Science Degree in Culinary Arts. Chef Mejia has worked at many different locations across the states of Illinois, Arizona, and Indiana, including restaurants, casinos, country clubs and hotels, where he has held positions from Sous Chef to Executive Chef. He has also owned a wine distributing company where he sold wine in eight states across the country and sold and imported more than 250,000 bottles. Chef Mejia has focused time, in his career, on studying wine, its origins and pairing with foods, especially Spanish Wine. He has spent time in California, Spain and Switzerland, focusing on the cultivation of wine. Chef Mejia has also worked as a restaurant consultant, working on developing menus, food, wine menus and tastings, food preparation systems and food ordering systems.
Chef Mejia has been with The Chef's Academy since the opening in September of 2006 has assisted in the development of the curriculum and taught all of the kitchen classes offered, the Wine and Spirits class, as well as other Food Service classes. He also participates as an instructor for the Community Classes offered at The Chef's Academy. Chef Mejia is a key member of the Culinary Team that focuses his time on working with individual students to ensure they succeed in their program.
Along with his duties as a Culinary Instructor, Chef Mejia operates a full service catering business and produces his own spices and nuts that he sells at the local Farmer's Market and in stores. He continues to spend time cultivating his craft by studying butchering, ice carving, cheese making, Pastry Arts, and Molecular Gastronomy. Chef Mejia is also in training to become a Certified Sommelier.