Al  Meyer Author of Evaluating Organization Development

Al Meyer

Chef Instructor
California Culinary Academy

My passion for creating food is driven by curiosity and this curiosity has brought me to the culinary school, California Culinary Academy. Garde Manger has filled this curiosity that set the goal in motion of writing about an age old process of preserving & presenting artful displays. Teaching cooking is the art of expression regarding the love of food.


Chef Al Meyer, CMT, a graduate of The California Culinary Academy, apprenticed at The Fairmont Hotel in San Francisco and then became the Chef Garde Manger at The Fairmont Hotel in San Jose. After relocating to Seattle, he opened his own catering business, Above the Top Catering. Chef Meyer worked as Executive Chef at the Puget Sound Naval Shipyard, as Chef Garde Manger/Executive Butcher at the Westin Hotel, as Executive Chef at the Bellevue West Coast Hotel, as an instructor at Seattleā€™s Art Institute culinary program, and also as Executive Chef at Safeco Field for the Mariners Baseball team for all the fine dining outlets. Chef Meyer was also the Executive Chef for the Heritage Lodge at Totem Lake in Kirkland, Washington. He has since returned to San Francisco and The California Culinary Academy, where he teaches Banquets & Catering.


    California Culinary Academy, San Francisco, CA


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 Featured Title - The Working Garde Manger - 1st Edition book cover