Alexa Mejia

Alexa Mejia is a culinary professional hailing from both northern and southern California. She honed her skills at the Culinary Institute of America in St. Helena. Inspired by her father’s career in restaurant management and her mother’s excellent cooking, Alexa developed a passion for the culinary world from a young age.

Currently, Mejia is the Chef de Cuisine at Emmer and Rye, where she leads and mentors chefs in executing a thoughtful menu while guiding her team through elevated service and raising the standard of hospitality. Mejia has extensive experience, having worked at Bottega in Yountville, CA, fine dining restaurant Outerlands in San Francisco, CA, and most recently Barley Swine in Austin, TX, where she spent 8 years as the Executive Sous Chef. Her achievements include nominations for Austin’s CultureMap Rising Star Chef for two consecutive years and the Statesman “Best of” Sous Chef of the Year.

Mejia is a Puerto Rican woman who loves to think creatively about food, often blending flavors from around the world and challenging traditional cuisine rules. In her free time, she enjoys running, baking bread, and spending time with her dogs.