(Anaheim White House’s Eddie Meza Named “Chef of the Year�)

The Southern California Restaurant Writers have named Anaheim White House Executive Chef Eddie Meza “chef of the year� at its recently held awards ceremony. Under Meza’s direction, the restaurant has been recognized by a number of major culinary associations and prominent media outlets including the New York Times.
Mesa arrived in the United States from his native Mazatlan, Mexico in 1988, with his wife and two children. White House Proprietor Bruno Serato took the budding chef under his wing and, during the course of nearly two decades, helped him hone his skills.
Meza worked his way up through the ranks during his time at the award-winning Anaheim dining institution and developed his technique under former White House 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.
In 1999, Serato tapped Meza as executive chef. Through the years he has worked with a number of guest chefs including Jean Pierre Lamanissier, who served as chef de cuisine at La Tour d'Argent in Tokyo and Ma Maison, and Peter Striffolino. Meza’s training includes working with Diane Weber, who served as pastry chef of La Notre Restaurant in France and currently serves as the pastry chef instructor at the Culinary Institute of America.