October 17-20, 2024

garcia hugo

Hugo Garcias was born in Totonicapán, Guatemala on September 07, 1991. As a kid he was inspired by his family cooking traditions and techniques to follow his career within the service industry.

Chasing his dream he traveled to the United States in 2005 and landed in NYC were he worked as a line cook in... READ MORE

Hugo Garcias was born in Totonicapán, Guatemala on September 07, 1991. As a kid he was inspired by his family cooking traditions and techniques to follow his career within the service industry.

Chasing his dream he traveled to the United States in 2005 and landed in NYC were he worked as a line cook in a Greek restaurant located in the vibrant neighborhood of Astoria Queens were he was able to learn new skills from the Executive chef.
Later, he worked as a Sous Chef at Cheese Boat, an elegant Georgian restaurant located in Brooklyn. This was one of his first important jobs in the USA were he was able to learn cooking techniques from Mediterranean cuisine as well as discovering new flavors that later on he was going to be able to implement.

During this time he took several cooking courses in The institute of Culinary Education in order to master his cooking skills and gather knowledge of different cuisines such as french, Italian, new american and contemporary cuisine.
After Cheeseboat he became the Executive Chef of Ayza, a well known wine & Chocolate Bar located in the heart of Manhattan. Ayza’s dining and event menus were carefully curated and created by his Executive Chef Hugo Garcia. He Led Ayza’s Kitchen for 12 successful years before starting his own restaurant.

Chef Hugo Garcia is now the owner of Molkajete, a restaurant located on 782 4th ave Brooklyn, that showcases fresh ingredients and flavorful dishes from Peru and Mexico creating a perfect marriage of tradition and heritage of his latin American roots.

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Grand Tasting featuring Culinary Demonstrations presented by HexClad

Grand Tasting & Culinary Demos

Sun, Oct 20

1:00 PM

Grand Tasting & Culinary Demos

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