Ray Garcia Biography

Growing up in a close-knit Los Angeles family meant a lot of Sunday dinners at Grandma's house for Ray Garcia. Garcia first became aware of the tremendous conviviality of food during those lengthy Sunday nights, full of laughter and family. Garcia momentarily left the culinary profession in pursuit of a law degree, dedicating four years of study at the University of California Los Angeles to the decidedly un-foodie subjects of political science and business economics. Garcia decided his true calling wasn't in a courtroom, but in a kitchen, maybe because he had some links to the culinary sector during his studies, working as a waiter at several restaurants. He says, "I didn't pick the meal." Garcia enrolled at the California School of Culinary Arts after putting aside his Stenopads and legal binders. Garcia had the opportunity to work under several local—and global—culinary legends throughout his training, including Thomas Keller of The French Laundry and Douglas Keane of Cyrus. Garcia learned the significance of controlled technique and strong regard for the purity of his ingredients under the tutelage of such heavy-hitters.

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