David Meneses has hospitality and fine dining coursing through his veins (and vines!). After graduating with a Bachelor’s Degree in Hotel Management from Florida International University and an Associate Degree in Culinary Arts from Johnson & Wales University, he began working his way up through the exciting and ever-evolving world of haute cuisine in some of the most influential dining destinations in Florida.
David’s impressive resume includes stints at Azul in the Mandarin Oriental in Miami and Michy’s in South Florida, wine rep for Bertin Henri Selections & Angles Share Wines and an adventurous time as Head Chef on a private yacht. These experiences gave him a foundation to move forward and he found himself at the Fountainbleu, Miami Beach as Head Sommalier at the world-class restaurant group Hakkasan. While overseeing the wine program at Hakkasan, Meneses’ contributions to their wine list gained significant recognition and earned the restaurant a place in Wine Enthusiast’s “Top 100 Wine Lists in the Nation” and a Best of Award of Excellence from Wine Spectator. Discovering that his true passion was rooted in wine, he moved on to work under Master Sommalier Laura DePasquale at Stacole Fine Wines before being recruited by the SLS in Miami Beach.
Last year, David decided to fulfill his dream of living and working in San Francisco and made the jump westward. Florida’s loss is definitely our gain. He worked at Michael Mina while waiting for the perfect opportunity and we are thrilled to welcome him into the Alexander’s Steakhouse family.