Richard Garret 350x350 - Richard, Garret

Biography

Garret Richard left a career in radio to pursue his love of exotic cocktails. He worked under Julie Reiner at Monkey Bar in 2011 before moving to Prime Meats where he built a following culminating in his Tiki Takeover series. In 2015 Garret joined the opening team of The Happiest Hour and Slowly Shirley injecting his passion for Tiki in both programs. Currently, he helms his pop up, Exotica, at Raines Law Room. Over the past three years, Exotica has received recognition as NY’s “Best Tiki Experience” and has been featured at festivals such as... READ MORE

Garret Richard left a career in radio to pursue his love of exotic cocktails. He worked under Julie Reiner at Monkey Bar in 2011 before moving to Prime Meats where he built a following culminating in his Tiki Takeover series. In 2015 Garret joined the opening team of The Happiest Hour and Slowly Shirley injecting his passion for Tiki in both programs. Currently, he helms his pop up, Exotica, at Raines Law Room. Over the past three years, Exotica has received recognition as NY’s “Best Tiki Experience” and has been featured at festivals such as Tiki Oasis in Arizona. Last year Garret joined the opening team at the newly opened Existing Conditions by Dave Arnold and Don Lee.

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What is your favorite NYC restaurant? And what is your go-to dish? Frankies 457 has always acted as a home away from home for me. Their dishes remain simple and focused which is the type of food I crave on my days off. Their team also exudes an authentic form of hospitality. I tend to always order a glass of Lambrusco followed by an escarole salad with a plate of cavatelli to finish. What is your ultimate meal? Either the Grill or Carbone with my girlfriend and several close friends. Major Food Group excels at transporting its guests to another time and place. I love walking into one of their spots and feeling like I've been instantly transported back into the 1960s. I will usually don one of my best suits and enjoy the ritual of going out. Its always fun to share a night like that with a small group of people, especially when the food is so damn good. What three things are always in your pantry? coconut oil, demerara sugar, and jasmine tea pearls If you weren't a chef, what would you be? In high school I was active in the debate circuit for all four years. I could have seen myself move into that sphere on a professional level. For better or worse I've avoided political life since graduating. If you could cook with anyone, who would that be? I would want to make drinks with Don the Beachcomber. He was the creator of the Tiki movement and created so many iconic drinks we associate with the genre. Having access to him and his palate would be the Rosetta stone of tropical cocktails. What’s your favorite NYCWFF memory? Hosting the Jimmy Psycho Experiment at our booth at Art of the Tiki 2015. We decided to throw a concert at our small bar to enhance the tiki atmosphere. Jimmy Psycho brought his whole set up from California to wow the crowds of NYCWFF. He even rocked a storm trooper helmet while performing!