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Ray Garcia

Ray Garcia

As a native Angeleno, Garcia draws his culinary inspiration from the city’s rich culture, the wealth of Southern California produce, and classic training. Previously at the helm of Fig for six years, Garcia expresses his own, fully matured style, bright, bold, and ingredient-driven. After graduating from UCLA with degrees in political science and business economics, Garcia deferred enrolling at law school (resisting his grandma’s pressure) to pursue his dream. He enrolled at the California School of Culinary Arts then gained invaluable experience working at the five-star, five diamond Peninsula Beverly Hills. Later he was able to work under some local – and global – culinary giants like Douglas Keane of Cyrus. With the guidance of such mentors, Garcia learned the value of restrained technique, as well as a deep respect for the integrity of his ingredients. Ray Garcia 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 honoring Fig as one of the “101 Best Restaurants” 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.”

Ray Garcia
Ray Garcia's Lamb Neck Tamal from Broken Spanish | Courtesy of Life & Thyme
The Migrant Kitchen

How to Make Broken Spanish's Delectable Lamb Neck Tamal

Tamales are an ancient dish has seen many iterations over the centuries, finding itself stuffed with various kinds of meats, cheeses or vegetables. But arguably, the tamal has found its most exciting expression in Chef Ray Garcia's version.
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