About Chef Chris Mejia
Chef Chris’s passion for the kitchen was sparked not by childhood dreams, but by real-world experience. His love for the fast-paced, team-oriented environment of a professional kitchen drew from his background in sports, where collaboration and accountability are key. Two years of culinary school laid the groundwork, but it was the summers spent with his Mexican grandmother—watching her cook daily from scratch—that taught him the heart of hospitality. With 15 years in the industry and a specialty in seafood, Chris takes a minimalist, product-first approach to food, allowing fresh ingredients to shine. One of his proudest dishes, a salmon risotto made with grano instead of arborio rice, highlights his creative adaptability and eye for efficiency. Since joining Fleming’s nearly two years ago, Chef Chris has led his team with the mindset of a coach—setting clear expectations, following through with consistency, and empowering others to grow. He creates a culture that is interactive, organized, and always rooted in support, ensuring every team member knows they have opportunities to learn and advance. For Guests, his mission is simple: hospitality from the heart, with food that exceeds expectations from the moment they walk in. A devoted father who spends his free time sharing sports and hobbies with his son, Chris also draws inspiration from world-class dining experiences, like a memorable visit to Jean-Georges in Las Vegas. His favorite menu item, the USDA Prime Dry-Aged Ribeye, exemplifies the consistent quality he values most. Through the Chef’s Signature Series, Chef Chris continues to refine his craft while mentoring others, always driven by passion, purpose, and pride.
