Francisco Mejia

Francisco Mejia is an experienced Executive Chef with a background in managing food service operations for various companies, including IAP Worldwide Services, Dyncorp International, KBR Inc., Edison Chouest Offshore, ESS Catering, New Orleans Country Club, and Flour Daniel. With a degree in Culinary Arts/Chef Training, Francisco has consistently demonstrated their expertise in menu planning, food preparation, kitchen supervision, inventory management, and ensuring compliance with sanitation and safety standards. Their leadership skills and attention to detail have enabled him to successfully oversee large-scale dining operations and deliver high-quality meals for diverse clientele, ranging from military personnel to crew members on supply vessels.