Our Story
Chef Karina Meyers,
My story begins with childhood memories in my mother's traditional cuisine/Kitchen.
I was born and raised in Mexico City, surrounded by bubbling pots and good taste in food.
My parents introduced me to the world of culinary arts, born in the cradle of a family business dedicated to serving banquets and events for thousands of people.
I have worked for my father from an early age as a cook, waitress, and event vendor, and for me, the greatest lessons of my life.
I graduated from the University with honors from the Superior College of Gastronomy in Mexico City. Awarded an international scholarship in the Principality of Monaco and an internship in one of the most exclusive places like L'hôtel Metropole au restaurant "L'Atelier de Joel Robuchon."
This experience was not only challenging because of the French language but also
because of the fact of immersing in the culture and learning from the best chefs and cooks.
Always eager to learn and with no English, I ventured into the kitchens
of a fine dining restaurant in the United States of America. I Started from the bottom line as a cook and excelled to become the Executive Sous Chef/Banquet chef.
After all these years and my extensive background in hospitality, international hotels, and Michelin Starred Hotels, here I am doing what I love, creating experiences for people and that's why my most important decision has been the foundation of Platinum Plus Catering.
" Choose a Job You Love, and You Will Never Have To Work a Day in Your Life."