Levi Mezick

Levi Mezick, Executive Chef – Restaurant 1833

Levi MezickOriginally from the Washington DC area, Executive Chef Levi Mezick brings a wealth of culinary expertise, cultivated under some of the world’s most famous chefs, to Restaurant 1833. Knowing early on that his passion lay in working with his hands crafting food, Levi began his career as a prep cook at the Relais & Chateaux Clifton the Country Inn in Charlottesville, VA at the age of 17.
 
His impressive career path over the past 20 years includes positions as sous chef at Daniel and executive sous chef at Café Boulud with celebrity chef Daniel Boulud, Oceana restaurant, and Thomas Keller’s Per Se, as well as stages in Michelin-starred European restaurants including Enoteca Pinchiorri in Florence, Italy. Levi teamed up with venerable Chef Michel Richard in 2008 at Michel at The Ritz-Carlton, Tysons Corner, VA where he earned critical and popular acclaim for his creative riffs on classic cuisine utilizing modern ingredients and fine-tuned technique.
 
In 2011, Levi was tapped by the founders of Pebble Beach Food & Wine to become the executive chef at their new dining concept, Restaurant 1833, located in the historical adobe in Monterey. “I was originally drawn to Restaurant 1833 by the incredible space, as well as [co-owners] Rob and Dave’s passion for the project,” says Levi. “Being located in Monterey, I have access to some of the best produce and purveyors in the country year-round, allowing me to really get creative with the dishes.” At Restaurant 1833, Levi’s approachable and informed style is reflected in the locally-sourced menu which showcases the authentic flavors of Central Californian cuisine. Early acclaim for Restaurant 1833 includes a three-star review from Michael Bauer of the San Francisco Chronicle and a semi-finalist nomination for “Best New Restaurant” from the James Beard Foundation.
 
When he isn’t working with his team in the kitchen to create new dishes, Levi spends his time with his young son Noah, making fresh pasta or homemade ice cream. Levi is also heavily involved with the El Cajon Project, a non-profit program that invites “at risk” high school students into restaurant kitchens to earn credits towards graduation and guide them towards successful culinary careers. He enjoys biking and gardening at his home in Monterey where he lives with his son and wife, Alexandra. 

Page last updated on October 4, 2012 at 3:11 pm