Prior to stepping into his current role, Meyer acted as chef at large for Barteca Restaurant Group, which oversees the Barcelona and bartaco concepts. A Michigan native, Meyer got his start at the award-winning Tribute restaurant in Farmington Hills, rising up through the ranks to become chef de cuisine before moving on to SaltWater and Bourbon Steak at MGM Grand Detroit in 2007. He later joined Birmingham’s Dali Restaurant Group as corporate chef before making the move to Iridescence in 2012, where he served as chef de cuisine under Don Yamauchi. Meyer’s background also extends beyond the kitchen, acting as the food columnist for the “Chef’s Corner” section for Detroit’s Free Press in April 2013, in which he created online videos to demonstrate culinary techniques to help home cooks finesse their skills. Meyer graduated from Johnson & Wales University with a culinary degree.