Levi Mezick Biography

Executive Chef Levi Mezick, a native of the Washington, DC region, brings to Restaurant 1833 a plethora of culinary experience gained under the tutelage of some of the world's most renowned chefs. Levi began his career as a prep cook at the Relais & Chateaux Clifton the Country Inn in Charlottesville, VA, when he was 17 years old, knowing that working with his hands and creating cuisine was his passion. Over the last two decades, he's held roles as sous chef and executive sous chef at Daniel and Café Boulud with celebrity chef Daniel Boulud, Oceana restaurant, and Thomas Keller's Per Se, as well as stages at Michelin-starred European restaurants including Enoteca Pinchiorri in Florence, Italy. In 2008, Levi teamed up with renowned Chef Michel Richard at Michel at The Ritz-Carlton, Tysons Corner, VA, where he won critical and popular acclaim for his inventive takes on classic cuisine using current ingredients and exquisite technique. In 2011, Levi was hired as the chief chef of Pebble Beach Food & Wine's new dining concept, Restaurant 1833, which is housed near a historic adobe in Monterey. "The magnificent location, as well as [co-owners] Rob and Dave's passion for the project, drew me to Restaurant 1833," Levi explains. "Being in Monterey allows me to have year-round access to some of the greatest products and purveyors in the country, allowing me to get extremely creative with the recipes." The locally-sourced food at Restaurant 1833 reflects Levi's approachable and knowledgeable manner, showcasing the unique tastes of Central Californian cuisine. Restaurant 1833 has received early praise, including a three-star review from Michael Bauer of the San Francisco Chronicle and a James Beard Foundation semi-finalist nomination for Best New Restaurant. Levi spends his time with his little son Noah, creating fresh pasta or handmade ice cream when he isn't working in the kitchen with his crew to produce new delicacies. Levi is also highly involved with the El Cajon Project, a non-profit organization that brings "at-risk" high school kids into restaurant kitchens to earn college credits and mentors them toward successful culinary careers. At his house in Monterey, where he lives with his wife Alexandra and son Noah, he likes biking and gardening.

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