Cristina Meija

Chef

Cristina grew up in Southern California. In her younger years she learned how to cook from her paternal grandmother who had owned her own restaurant in Mexico once upon a time. She enjoyed the feeling of togetherness/family community in the kitchen and loved making comfort food. She also cooked with her maternal grandmother, from whom she learned the basics of baking. Cristina’s childhood dreams included becoming a veterinarian and working with animals. However, she decided to pursue her passion for food and cooking first. After graduating high school she entered into the famous Le Cordon Bleu culinary program of The California School of Culinary Arts in Pasadena. She enjoyed learning everything about refined cooking techniques but loved the French style courses the most. During her time there she earned a 4.0 in her Baking courses and obtained special recognition as a Baker. After graduating with her A.S., Cristina moved to Hawaii to work in traditional and upscale local restaurants. She thoroughly enjoyed her time there but returned to Southern California after two years to be closer to her family. She accepted a position at USC shortly after returning, but quickly returned to her other passion, working with animals. Cristina worked as a manager of a pet daycare before finding an open position at Newport Academy. She says, “I was attracted to the position because of the openness of the therapeutic community there as well as the prospect of working independently in my own kitchen.” She has enjoyed her work here because she is able to create healthy meals for the residents as well as have a sense of ownership for her creativity in the kitchen. Cristina has opened her heart and skills to the residents and staff of Newport Academy and has enjoyed creating a community of openness, which she considers essential in the healing process of inpatient therapy.”