Meet Chef Rich Garcia
His growing love for the restaurant industry compelled him to enlist in the Marines and enroll in the U.S. Army Food Service School at Fort Lee, Virginia. Here he received his formal education in culinary arts. After his deployment, Chef García served as a personal chef for high-ranking military officials in Guantanamo Bay, Cuba and other American bases.
At 25 years old, he returned to Massachusetts and became Corporate Executive Chef of Culinary Operations for Stoneforge Restaurants and oversaw culinary development of its four locations. Then he was recruited to the U.S. Virgin Islands where his culinary work led the Virgin Islands Daily News to name his cuisine the most creative in the territory.
In his kitchens, Chef Richard García sources seasonal ingredients many times directly from local farmers, ranchers and fisherman, not only to provide customers with the highest quality food experience, but also to contribute to the regional economy.
His dedication to sustainability extends beyond the kitchen as Chef García was a key proponent in a pioneer real-time traceability system known as Trace & Trust, a program developed by a few New England fishermen in collaboration with a few local chefs to allow both restaurants and their customers to track seafood from the boat to the plate.
Chef García has been invited to cook and speak at dozens of food related events including the prestigious James Beard House in New York City (three times), WGBH Food & Wine Festival, Foxwoods Food & Wine Festival, Nantucket Food & Wine Festival, and many others. He received a StarChefs.com Rising Star Award and his work has appeared in the Boston Herald, Oprah Magazine, and Food & Wine Magazine. He regularly collaborates with the New England Aquarium on promoting underutilized fish species
Away from the kitchen Chef García has earned the reputation of a philanthropist, donating his time and abilities to raise money toward ending childhood hunger and promoting culinary education. In the past he has worked with organizations such as Share Our Strength and the Rodman Ride for Kids and has participated in Celebrity Chef Poker Tournaments in support of the Anthony Spinazzola Foundation.
Today he’s the executive chef at the Renaissance Boston Waterfront Hotel, where he oversees all culinary operations and continues his mission of creatively cooking up ocean-friendly globally influenced seafood.
Episode premieres on Saturday, April 20,2013 at 4PM on WGBH Channel 2.
More Food & Wine
About Neighborhood KitchensBuilding on a 35-year history of producing Latino and multicultural programming, WGBH’s award winning La Plaza team has a new offering — Neighborhood Kitchens, a series about the exploration of culture through food. Every week the show offers a unique window into immigrant communities in New England.
Saturdays at 4pm on WGBH 2
Fridays at 7:30pm on WGBH 44
On the GoIn each episode, host Margarita Martínez visits a different ethnic restaurant and learns three delicious recipes from the chef. She also explores the restaurant’s neighborhood, discovering hidden gems along the way. Join her as she learns about new ingredients, new cultures, and new neighborhoods. ¡Hasta pronto!
Watch: Full Episodes
Find a Neigbhorhood Kitchen
Margarita's Neighborhood Visits
»Boston: Bristol Lounge
»Boston's South End: Orinoco, Teranga and Oishii
»Boston's Back Bay: Casa Romero
»Boston's North End: Taranta
»Boston's Beacon Hill: Scampo
»All Around Boston: Mei Mei Street Kitchens
»Cambridge: Muqueca, Oleana, and Sandrine's
»Somerville: Dosa Temple
»Lawrence: Cafe Azteca
»Lowell: Simply Khmer
»Fresh from the Fish Market
»Jamaica Plain: Tres Gatos
»Dorchester: Pho Le and Cafe Polonia
»Medford: Bistro 5
»Portland, ME: Emilitsa
»Newport, RI: Tallulah on Thames
»Pawtucket, RI: Rasoi
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