Raised in a household in which food took center stage, heartfelt and diverse cooking was a cornerstone of Meytal's childhood. Finding herself uninspired by office life, she left the United States to embark on a solo journey across Asia. Once enveloped by the smells and tastes of the East, Meytal knew it was time to embrace her obsession with food. Upon her return, she enrolled in culinary school and began her career at Union Square Hospitality Group. Drawn to the idea of sustainable and passion-driven food, Meytal soon found a home in the kitchen at Blue Hill, where she's flourished since.