Born and raised in Mexico City, Chef Guillermo found his passion for cooking when he was just 18 years old. He began his culinary journey at Jaso Restaurant, in the hip neighborhood of Polanco, specializing in Modern Mexican cuisine. In 2010 Chef Guillermo graduated with a degree in Culinary Arts, and moved to New York to begin working in some of the most prestigious restaurants in New York City including Cafe Altro Paradiso under renowned Chef Ignacio Mattos, Morimoto under Iron Chef Masaharu Morimoto, and as the Chef de Cuisine of Simon and the Whale. At Hudson Table, Chef Guillermo brings his vast culinary experience to share with his guests in hands-on classes, as well as his very own interpretation of Contemporary Mexican Cuisine to his Chef’s Tables, Chef Competitions, and private events.
GUILLERMO MEJIA
