Eddie Meza arrived in the United States from his native Mazatlan, Mexico in 1988. Soon after that he found the love of his life an married his his wife, Guadeloupe. They now have two beautiful children, Christian, the future baseball player and Melissa. Eddie arrived in America because he knew this was the land of opportunity for him and his family. Eddie applied as kitchen help at the world famous Anaheim White House Restaurant. Eddie began as a dishwasher but soon moved up to prep cook, pantry then line cook. At that time Eddie started to work for outstanding Chefs Phil Clark (a Culinary Institute of America graduate) and David Libby, (a graduate of the Culinary Institute of America and former Chef of La Rive Gauche in Rancho Palos Verdes who earned the “Chef of the Year” distinction from the Southern California Restaurant Writers Assoc.). Eddies' guardian angel came in the form of restaurateur Bruno Serato, founder of the Anaheim White House Restaurant. After working with Eddie for over 11 years Bruno popped the million dollar question to Eddie “Would you like to be my Executive Chef?” Bruno understood the skill and passion that Eddie had to offer. He took Eddie under his wing and gave Eddie the opportunity to work with some of the most world famous chefs including such culinary luminaries as Jean Pierre Lamanissier who served as Chef de Cuisine at La Tour d'Argent in Tokyo, Japan and Chef de Cuisine at Ma Maison in Los Angeles, Chef Jean Pierre Dubray executive Chef the Ritz Carlton San Fransisco, Chef Giacomo Pettinari of Valentino, Santa Monica, Chef Jamie Gwen, food correspondent Fox 11 “Good Day L.A.”, Chef Alain Giraud of Bastide, Los Angeles, Chef Carolyn Robb, former private Chef for Princess Diana and Prince Charles, Chef Francis Perrot of Fairbanks Country Club, San Diego, and Chef Pierre Sauvaget of Bel-Air Bay Club.

Meza advanced his culinary studies at “The Culinary Institute of America at Greystone” instructed by the likes of understudies of Alain Ducasse. Eddie also had the privilege of being tutored privately by Chef Peter Striffolino, who worked with Three-Star Michelin Chefs Alain Chapel, Jacques Maxim and Paul Bocuse. in addition, Meza has been tutored by Diane Weber, who formerly served as the Pastry Chef of La Notre Restaurant in France and currently serves as the pastry chef instructor at The Culinary Institute of America.

Since become Executive Chef at Anaheim White House Restaurant. Eddie was awarded “Chef of the Year” Distinction in 2007 from the Southern California Restaurant Writers Association. He has helped the Anaheim White House Receive the Golden Scepter (Top distinction) in Italian cuisine since 1997 to present, Five Star award for Sunday Brunch, DiRoNA award (top restaurants in North America) from 1998 to present, and the International Star Diamond Award since 2004 to present. In addition to these coveted awards Chef Eddie has been preparing 150 hot meals daily to underprivileged children at the Anaheim Boys & Girls Club. That comes to over 30,000 dinners a year to children who for some may be their only meal of the day.