Luis Mejia

Certified Sommelier and hospitality professional with over 20 years of experience in luxury hotels and fine dining restaurants. Expertise in wine programs, restaurant openings, staff training, and personalized guest service. Known for delivering memorable experiences, operational excellence, and strong business results.

Sommelier at Lido Restaurant at The Surf Club at Four Seasons Hotel (2025-01 – Present)

• Managed daily wine operations and maintained elevated service standards.
• Oversaw wine inventory, wine list maintenance, and staff wine education.
• Executed responsibilities in association with leadership and guest services.

Head Sommelier at LAVO Restaurant West Hollywood (2021-01 – 2025-12)

• Supported pre-opening operations, including staff training and wine program development.
• Curated wine selections and designed the restaurant's wine list.
• Maintained elevated wine service standards and guest engagement in a luxury dining environment.

Head Sommelier at Jean Georges Restaurant at Waldorf Astoria Hotel (2017-01 – 2020-12)

Supported pre-opening operations, I was exposed to a very different dinning scene that allowed us to be creative and combine ideas that delivered always that special touch.

• Curated wine selections and designed the restaurant's wine list.
• Maintained elevated wine service standards and guest engagement in a luxury dining environment.

Head Sommelier at Jean Georges Restaurant at St. Regis Hotel (2011-01 – 2014-12)

• Led wine program development for flagship restaurant opening
• Managed staff training and directed wine service standards on the floor
• Increased revenue through curated pairings and winemaker-driven events

Sommelier at Azul Restaurant at Mandarin Oriental Hotel (2009-01 – 2011-12)

• Managed inventory, purchasing, and wine list development across outlets
• Trained staff and supported daily floor operations
• Drove guest engagement through wine pairings and promotional events

Server / Sommelier Assistant at Cioppino Restaurant at Ritz Carlton Hotel (2001-01 – 2009-12)

• Delivered fine dining service in a luxury resort environment
• Supported Head Sommelier and maintained elevated service standards

International Business – Florida International University (2001-01 – 2004-12)

International Business – Universidad EAFIT Medellín (1998-01 – 2000-12)