Chef Mero is a chef with the desire and imagination of transforming simple varieties of seafood into memorable dishes.

Having originated from Ecuador, Chef Mero immigrated to the United States as a young child. It was here that his enthusiasm for discovering food, and his interest in seafood, was realized at the Culinary Arts program at the Brooklyn Technical College. Whilst developing as a chef, he pursued his vision of cooking in a world class restaurant. Having apprenticed at the Harvard Club, Chef Mero went on to further expand his zest for fine food at Tropica, where he was recruited by the Metropolitan Museum of Art to open their Trustees' Dining Room.

When, in 1994, the Four Seasons' Executive Chef Christian Albin began looking for an assistant, Chef Mero was hired. It was from this initial partnership that a veritable and steadfast collaboration was formed.

"What makes working Christian so great is that he lets you shine. He lets you do what you do best and helps you develop yourself, not only as a chef, but also as a person. He's like a father to me," said Mero.

In Chef Mero, Christian Albin and the Four Seasons connected with a creative force. By using a stunning assembly of fresh organic ingredients, designed by their seasonal availability, the Four Seasons has found a true compliment to their landmark restaurant in Chef Mero.

Whilst at the Four Seasons, Chef Mero has made vital attributions to the heritage of the restaurant. Such dishes as Baby Octopus Carpaccio, Rabbit Cassoulet and Ceviche of Sea Bass, which incorporate South American foods, have now become staples of the menu. On pursuing his culinary dreams, Chef Mero has worked with his long time professional collaborator, fellow Chef de Cuisine Pecko Zantilaveevan, Executive Pastry Chef Patrick Lemble, and, naturally, Excecutive Chef Christian Albin, to make the Four Seasons the James Beard Foundation's "1999 Best Restaurant in the Country."

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