Chef Al Meyer, CMT, a graduate of the California Culinary Academy, apprenticed at what was then, The Squire Room at the Fairmont Hotel a top Nob Hill in San Francisco.  Chef Meyer moved on to open the Fairmont Hotel in San Jose, CA as Chef Garde Manger. After relocating to Seattle, he opened his own catering business, Above the Top Catering, serving a clientele of regional mangers and franchise owners of multiple locations.  Continuing employment in addition to the catering business, Chef Meyer was a working Executive Chef at The Bremerton Naval Shipyard where he implemented purchasing contacts and developed a central commissary for six culinary outlets.   Next at the flagship corporate Westin Hotel in Seattle as Chef Garde Manger, Chef Meyer was responsible for the production of plate, tray and mirror displays.  Chef Meyer was also the Executive Butcher at the Westin, Seattle where he implemented protein purchases for an 850 room hotel with an 1800 sit down banquet capacity.  Moving on to the West Coast Bellevue Hotel in Bellevue WA as the Executive Chef, Chef Meyer designed menus and trained a staff to support the boutique format for the hotel’s clientele.  Always interested in teaching the culinary arts Chef Meyer’s next move is to the Art Institute of Seattle as a chef instructor teaching a variety of classes including restaurant production, Garde Manger and business classes.  One of a chef’s biggest challenges and even greater achievements is extreme production and as the Opening Executive Chef for the Mariners new stadium, Safeco Field in Seattle, Chef Meyer was able to achieve this goal overlapping with teaching.  At Safeco Field Chef Meyer oversaw all fine dining outlets including banquets, three restaurants, 72 suites, and six group suites all while managing a team of 150 employees.  Chef Meyer was  also the opening Executive Chef  for the Heritage Lodge at Totem Lake in Kirkland, Washington responsible for staffing, development/implementation of menus and purchasing contracts.  Wanting to return to education, Chef Meyer returned to the Bay Area to the California Culinary Academy where he was a chef instructor writing curriculum and syllabi for the Intro Garde Manger classes and later the Advanced Garde Manger classes.  Chef Meyer also was able to achieve a life-long goal of writing a reference book while teaching, called “The Working Garde Manger” which was published by CRC Publications in 2012.  The book was created for the industry cook and the Chef Garde Manger and may be enjoyed at

Al Meyer enjoys spending his personal time with his wife Janelle and day trips riding his Harley Davidson in the Napa Valley.