as good as its ingredients
At Red Mesa Group, we make mindful business decisions that connect the flavors of our family, the prosperity of our team members and purveyors, as well as the enrichment of the communities we live in.
Peter & Shawn Veytia
founders & chief executive officers
Peter and Shawn Veytia opened the popular 4th Street seafood restaurant, Seabar, in 1981. Then, inspired by Shawn’s Mexican grandmother’s extraordinary recipes, they decided to bring the rich heritage of regional Mexican flavors to St Pete. In 1995, Red Mesa Restaurant opened its doors. Chef Chris Fernandez joined them along with the Veytia’s two sons, Pete III and Dana. In 2009 they opened their downtown location, Red Mesa Cantina, and in 2014 Red Mesa Mercado in the Edge District. As locals, the Veytias continue to bring new and novel dining experiences from around the Americas to our wonderful St Pete community.
Pete Veytia III
chief operating officer
Pete grew up in the hospitality industry, apprenticing from an early age, (meaning, his parents put him to work as a kid). He took to the trade with a passion and after college, held positions in the industry before joining his parents again with Red Mesa. Pete rose quickly demonstrating extraordinary leadership and management skills. Under his stewardship, Red Mesa Cantina has grown with the city and continues to be one of the “go to” places in downtown St Pete. Mercado has flourished in its own niche and the landmark Red Mesa Restaurant, remains a beloved favorite around Tampa Bay. Innovation is his trademark; Cantina is the home of the largest selection of Tequilas in the South and the Red Mesa Sangria Bar is the first in the Tampa Bay area.
Chef Chris Fernandez
corporate executive chef
Chris Fernandez grew up in the kitchens of Oaxaca, Mexico where he was exposed to a great variety of regional foods and flavors from around Mexico. He apprenticed with the best from an early age and his passion for Mexican cooking traditions became his life. Chef Chris joined the Veytias at the inception of the flagship Red Mesa Restaurant and has spearheaded the menu ever since through the opening of Red Mesa Cantina and Red Mesa Mercado and beyond. His wide range of culinary skills has brought innumerable accolades to the Red Mesa brand, putting all three restaurants, each with a unique point of view, at the top of every list.