For Chef Roman Garcia, a dish should be more than just appetizing — it’s an opportunity to indulge and learn about one’s culture. Garcia is bringing culture to life at Amaya at Fairmont Grand Del Mar where he delivers his own flair to classic French dishes.
Garcia discovered a love for the kitchen and the French culture while interning for his mentor, Chef Xavier Salomon, in Savoie, France.
“At the time, I had zero experience and was unfamiliar with many of the dishes we were cooking and didn’t even know how to pronounce many of the dish names,” Garcia said. “That experience was a pivotal moment that changed my life. Coming from a Filipino background and heritage, I was so prideful of making a name out of Filipino cuisine so doing that was a 360 experience for myself.”
Garcia’s culinary career took him on a journey where he attended Le Cordon Bleu before working at esteemed eateries such as Navio restaurant at Ritz-Carlton Half Moon Bay, W Hotel San Francisco, and Bacchus Management Group, where he oversaw a portfolio of renowned establishments including The Village Pub, The Village Bakery, Spruce and Selby’s. While at Selby’s Restaurant in Atherton, Calif., he was a part of a team that earned a Michelin star in 2021.
“Ever since I began my culinary career, I wanted to work in Michelin-rated kitchens,” Garcia said. “Throughout my career, I’ve been able to work at a few, but what I am most proud of is having to earn a Michelin star as opposed to coming into a restaurant that already had a Michelin star.”
Garcia said they earned the Michelin star during the COVID-19 pandemic. The restaurant was open for eight months before the spread of COVID prompted the business to temporarily close its doors.
“Once we reopened and just a few weeks from our reopening date, we earned our first Michelin star,” Garcia said. “That was a pinnacle moment in my career. An experience driven by humility — with all the elbow grease, we were in the thick of it. We did what we did without having the intention of trying to get a Michelin star and our work paid off by being presented with that accolade.”
Today, he’s a resident of San Diego where he is bringing his love for French cuisine and culture to Amaya.
“Our guests enjoy our take on French brasserie inspired dishes, paying homage to classic French cooking with modern plating,” Garcia said. “A favorite dish among guests is the Parisienne Gnocchi, which is a gnocchi made without potatoes and includes a tomme de savoie, sprouting broccoli, and wild mushrooms. We are also proud to incorporate ingredients straight from San Diego’s local farms, which consists of incredible produce that gives us all an opportunity to make something great and worth sharing.”
Garcia may have had a fulfilling culinary career so far, but he said he is continually evolving and finding inspiration.
“I am an avid reader and find much of my inspiration in the books I read,” Garcia said. “I also find inspiration in the kitchen, where I can work alongside our chefs and mentor them. It motivates me and is something I find inspiring for the place I am at in my career.”
For more information about Chef Roman Garcia or Amaya Restaurant, go to granddelmar.com/dine/amaya.