Top Chef Winner Danny Garcia on Leadership and Legacy
Today on Flavors Unknown, I’m sitting down with Chef Danny Garcia, the Top Chef Season 21 winner and Executive Chef at Saga Hospitality Group. Chef Danny is preparing to launch Time and Tide, a highly anticipated seafood restaurant opening in Manhattan in late 2024. In this episode, we explore his culinary journey—from his early days at Johnson & Wales to his experience at world-renowned kitchens like The French Laundry and his long-standing collaboration with the late Chef James Kent.Join us as we dive into his thoughts on mentorship, collaboration, and leadership in the kitchen, and how his Dominican and Puerto Rican roots have shaped his bold and innovative cooking style. Chef Danny also shares stories about his carefree attitude on Top Chef, his favorite upcoming dishes, and how he’s honoring Chef Kent's legacy through his new restaurant.
What you'll learn from Chef Danny Garcia
ChefDanny Garcia’s earliest taste memory– 3:46How a unique opportunity in high school set his path– 4:53Attending Johnson & Wales and the value of culinary education– 5:37Staging versus culinary school: Which is better?– 7:21What can’t be learned on the job?– 9:34How the workforce in kitchens has changed– 10:22Balancing work-life balance for his team– 11:35The rise of fast-casual dining and its motivations– 13:08How restaurants must meet diverse dining needs– 16:42His time at The French Laundry– 18:17Collaborating and creating with the late Chef James Kent– 20:54Honoring James Kent’s legacy through Time and Tide– 26:28Storytelling through food: A dish to expect at Time and Tide– 28:15The diversity of his team and food inspirations– 29:42ChefDanny’s favorite dish on the new menu– 30:51His carefree attitude onTop Chefand lessons learned– 32:23Advice for young chefs entering the industry– 34:37His guilty pleasure food– 37:18Kitchen pet peeves– 37:59A lesson ChefDannylives by– 38:42His dream culinary collaborations– 39:09
I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here!
Links to other episodes with the chefs in New York City
Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Chefs in NYC.Conversations with chef Trigg BrownInterview with pastry chef Françoois PayardConversation with Erik RamirezInterview with pastry chef Erin Kanagy-LouxConversation with chef Dan Kluger
Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon
Chef Andy Doubrava
Chef Erik Ramirez
Chef Jacques Pepin
Social media
Chef Danny Garcia
Instagram
Social media
Time & Tide
Instagram
Links mentioned in this episode
Time & TideKent Hospitality Group
What you'll learn from Chef Danny Garcia
ChefDanny Garcia’s earliest taste memory– 3:46How a unique opportunity in high school set his path– 4:53Attending Johnson & Wales and the value of culinary education– 5:37Staging versus culinary school: Which is better?– 7:21What can’t be learned on the job?– 9:34How the workforce in kitchens has changed– 10:22Balancing work-life balance for his team– 11:35The rise of fast-casual dining and its motivations– 13:08How restaurants must meet diverse dining needs– 16:42His time at The French Laundry– 18:17Collaborating and creating with the late Chef James Kent– 20:54Honoring James Kent’s legacy through Time and Tide– 26:28Storytelling through food: A dish to expect at Time and Tide– 28:15The diversity of his team and food inspirations– 29:42ChefDanny’s favorite dish on the new menu– 30:51His carefree attitude onTop Chefand lessons learned– 32:23Advice for young chefs entering the industry– 34:37His guilty pleasure food– 37:18Kitchen pet peeves– 37:59A lesson ChefDannylives by– 38:42His dream culinary collaborations– 39:09
I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here!
Links to other episodes with the chefs in New York City
Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Chefs in NYC.Conversations with chef Trigg BrownInterview with pastry chef Françoois PayardConversation with Erik RamirezInterview with pastry chef Erin Kanagy-LouxConversation with chef Dan Kluger
Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon
Chef Andy Doubrava
Chef Erik Ramirez
Chef Jacques Pepin
Social media
Chef Danny Garcia
Social media
Time & Tide
Links mentioned in this episode
Time & TideKent Hospitality Group
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