A Valley Treasure: Four Seasons Executive Chef Mel Mecinas

By: Brian Garrido

Since coming to the Valley more than a decade ago, Executive Chef Meliton Mecinas – known informally in the desert dining circles as Chef Mel – has been creating delectable food at the Four Seasons Resort Scottsdale at Troon North. During that time, he has been instrumental in a overseeing all five of the resort’s dining arenas, including the renovation of the hotel’s signature Talavera and a rebranding of the hotel’s casual restaurant, now Proof Canteen.

“When I first came to the resort, my first project was to turn Talavera from a classical, formal steakhouse and put a focus on the local customers and the hotel guest,” Chef Mecinas says. “We wanted to turn it into a neighborhood destination along Proof which has been a success.”

Apart from developing menus and tastes for the epicurean minded, Mecinas has become a valued asset to Phoenix’s metropolitan culinary scene – especially with his monthly Mashups. One evening a month, Mecinas and a culinary colleague get together and do what chefs do best, cook. Over the years, he’s cooked with Kevin Binkley and Silvana Salcido Esparza, each taking stove turns. What transpires is a rare one-night only tasting menu that can’t be replicated – bringing together flavors and personalities that wouldn’t normally work together, but do.

In May, it was a pairing between a Mecinas and a young, but talented chef Rochell Daniel from L’Auberge Sedona. She cooked up an intriguing European appetizer of a squid ink savory macaron and Chef Mel presented a delicious dish of steak, fried squash blossom and mole negro, which may be the finest in the country. Chef Mel comments, “The mashup dinners keep the local guests coming back. It’s been a fun to work with the other area chefs. We learn from each other.”

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Born in Oaxaca, the hardworking cook came to the States and began working with his father at a small California-based chain of natural health restaurants. One day, he was given the opportunity to apply for a new restaurant opening where the offer was making five dollars an hour, fifty cents more than he was making. It was the beginning of a friendly and fruitful collaboration between Mecinas and California Chef Joachim Splichal at the first incarnation of the Michelin-starred Patina. Working alongside the internationally known culinary star, Mecinas knew his destination was to be a chef.

“Joachim, said to me, ‘Don’t go to culinary school. It’s a waste. If you work hard, I will teach you everything,” recalls Mecinas. It was from that point Mecinas devoured the craft of gastronomy imparted by the now legendary burner boss Splichal. And in March 2016, the Arizona Culinary Hall of Fame inducted Chef Mel into its institution as “Chef of The Year”. It’s a far cry from the early days of earning $4.50 an hour.

In a truly rare dining experience on Saturday, August 13^th at Talavera, Chef Mel is bringing together two of his brothers (also chefs) to cook at his monthly Mashups. The three Mecinas will prepare a four-course Oaxacan-inspired dinner for patrons. It will be the first time in over 20 years that any combination of the Mecinas brothers – all from Mexico – have prepared one menu together. The once-in-a-lifetime dinner is $85 per person, with the cost of paired wine in a separate pricing.

Mecinas has become one of the city’s influential culinary leaders in Phoenix’s rise to a destination food city, along with Mark Tarbell, Silvana Salcido Esparza, Christopher Gross and Chris Bianco – to name a few. Mecinas, in using international techniques with touches of south of the border influence, says, “I just want to keep doing what I’ve been doing… working with the Four Seasons. They’ve been good to me.” In turn, Latin America Chef Mel has been good for the Valley.