Ray Garcia - Hawaii Food & Wine Festival

NINTH ANNUAL - OCTOBER 5-27, 2019 - SAVE THE DATE!

japanese flag 日本語

Ray Garcia

Broken Spanish - Los Angeles, CA

As a native Angeleno, Ray Garcia draws his culinary inspiration from the city’s rich culture, Southern California’s produce, and his classic training. As chef/owner of Broken Spanish (2015) and BS Taqueria (2016), he incorporates all of these things cooking bright, bold, and ingredient-driven food that expresses a Mexican-American narrative. For this, he, his team and both restaurants have received national recognition and overwhelming hometown support – in a city that has finally drawn critical focus and praise on an international level. Most notably, he was recognized by Esquire magazine as Chef of the Year.

He has been consistently recognized for philosophies on environmental stewardship, and commitment to responsible farming and food production, honored with StarChefs “Rising Star” Award for Sustainability in 2010. In 2014, Ray took home the title of “King of Porc” at Cochon 555, an event celebrating the heritage breed pig.

In 2013, Jonathan Gold wrote in the Los Angeles Times, “If you could design a perfect chef for Los Angeles, he might seem a lot like Ray Garcia, an Eastside guy who seems to spend almost as much time proselytizing for healthful eating in local schools as he does in the kitchen. Garcia’s menu manages to be satisfying to both the transgressive big-meat guys and the Gaia-conscious vegans; the carb-lovers and the gluten-free.” And today, Garcia hopes to usher in a new understanding and appreciation for Mexican food with quality sourcing and precise cooking.



WHY DID YOU BECOME A CHEF?
Earlier in life my dream was not to become a chef but rather an FBI agent.  I started working in restaurants during college to help pay my tuition. During that period, I fell in love with the restaurant and cooking and never looked back. The day-to-day excitement and fulfillment of being a chef is confirmation that I made the right choice for myself.

HOW DO YOU DESCRIBE YOUR COOKING IN THREE WORDS?
Earlier in life my dream was not to become a chef but rather an FBI agent.  I started working in restaurants during college to help pay my tuition. During that period, I fell in love with the restaurant and cooking and never looked back. The day-to-day excitement and fulfillment of being a chef is confirmation that I made the right choice for myself.

WHAT’S THE BEST HONOR YOU’VE RECEIVED AS A CHEF?
Esquire Magazine Chef of the Year.

WHAT IS YOUR GO-TO MEAL AFTER A BUSY DAY?
Tacos or chicken wings.

HOW DO YOU SPEND YOUR TIME WHEN YOU’RE NOT IN THE KITCHEN?
I love traveling and spending time with my family.

WHAT THE ONE LOCAL INGREDIENT YOU’RE EXCITED TO COOK WITH DURING HFWF19?
I love fresh hearts of palm!

HAVE YOU BEEN TO HAWAII BEFORE? WHAT ARE YOU MOST LOOKING FORWARD TO DURING YOUR VISIT?
I have been to Hawai’i many times. In fact, my wife and I were married in Hawai’i on the Big Island, and during the time of the festival we will be celebrating our tenth wedding anniversary. Each time that I come to the islands, I look forward to connecting with its rich heritage and culture.

IF YOU WERE NOT A CHEF, WHAT WOULD YOU BE AND WHY?
If I weren’t a chef I think that I would be an architect. Much like being a chef, there is an opportunity to design something that gets executed by a team to produce a tangible product that can be appreciated my many.