Sheraton Phoenix Downtown Hotel announced that Jose Mejia has been appointed to executive chef of the hotel. 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.”
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 and Business Resort in Spain, and with Starwood Hotels and Resorts Worldwide at Le Meridien and The Phoenician Resort.