Rising Star Chef Richard Garcia of 606 Congress - Biography

Boston, MA

November 2011

As a former marine and food service specialist to high ranking military officials, Richard Garcia can face any challenge in the kitchen. Although, Garcia graduated from the U.S. Marine Food Service School and the U.S. Army Quartermaster School for the Culinary Arts with honors, he considers himself self-taught when it comes to civilian life. He dabbled in kitchens before enlisting in the military, but then decided to pursue his culinary talents once his service was over. He worked his way through various Boston area kitchens, and then was appointed corporate executive chef for Stoneforge Restaurants, where—at just 25 years old—he was responsible for the culinary development of four restaurants that ranged from casual family to fine dining, and the operation of a commissary kitchen. Following that, Garcia sought warmth and sun in the Virgin Islands and worked for two of the island’s top restaurants, Havana Blue and Lotus Asian Grill. As executive chef of Tastings Wine Bar & Bistro in Boston, he showcased his globally influenced haute cuisine with special attention to sustainability. And his work at Tastings earned him a 2009 StarChefs Rising Stars Sustainability Chef Award. Garcia has cooked at the James Beard House, made local TV appearances, and participates in the Foxwoods Food and Wine Festival. He is an avid supporter of child hunger prevention, and donates his time and talents to raising money for Share Our Strength and The Rodman Ride for Kids.