José Meza

As a boy,Chef José Meza, executive chef ofJaliscoNortein Dallas, Texas, dreamed of becoming a pilot,but his path led him to exploring the world in a different way, embarking on a gastronomic journeywhich began in the best culinary school in Mexico,CESSA Universidad. He undertook a series of summerapprenticeships under some of the best chefs in the world, starting at Martin Berasategui, a 3-starMichelin restaurant in San Sebastian, Spain, before moving to the 2-star De Pastorale in Antwerpen,Belgium, then finally at NOMA in Copenhagen, Denmark, named the best restaurant in the world at thetime.After graduating from culinary school, Meza took a coveted position as sous chef at the famous PUJOL inMexico City, before moving to San Miguel de Allende, Mexico, to work at Moxi under the tutelage ofChef Enrique Olvera. Next came a position here in Punta Mita, at The St. Regis Punta Mita Resort asExecutive Chef of its signature restaurant, Carolina. It was here that he first met Tim McEneny, and theidea of Jalisco Norte was born.Opened in Dallas, Texas, in November 2017, the concept of Jalisco Norte is inspired by the uniqueflavors and traditions of this country, paying homage to its people, culture and customs, while marryingMexican cuisine with haute-culinary sophistication