Chef Raymond Garcia of Broken Spanish - Biography

Los Angeles, CA

October 2018

For Raymond Garcia, growing up near family in Los Angeles meant Sunday dinners at grandma’s house. It was during those long evenings that Garcia first began to feel the profound conviviality of food. But with his eyes trained on a law degree, he devoted four years of study to political science and economics at the University of California, Los Angeles. Working as a server, Garcia finally realized his true calling wasn’t in a courtroom, but a kitchen.He enrolled at the California School of Culinary Arts and later worked at the Peninsula Beverly Hills and with culinary giants like Douglas Keane of Cyrus. From such mentors, Garcia learned the value of restrained technique, as well as a deep respect for the integrity of his ingredients.In 2009, he took that knowledge to FIG in Santa Monica, where he would remain at the helm for six years and earn a StarChefs Rising Stars Award. FIG landed on Jonathan Gold’s “101 Best Restaurants” list in 2013, and Garcia won the “King of Porc” title at Cochon 555 in 2014. The next year, Garcia struck out on his own, opening modern Mexican restaurant Broken Spanish and sister restaurant BS Taqueria to immediate critical success. He was named Esquire’s “Chef of the Year,” and received plaudits from USA Today, LA Weekly, The Los Angeles Times, and Los Angeles Magazine.