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Adolfo García grew up working in New Orleans restaurants. After graduating from the University of Texas, he enrolled in the Culinary Institute of America in Hyde Park, NY. Now, few southern cooks would think of going north to study cooking, but Adolfo was different… with a culinary destiny to fulfill. The plan was to stay in New York for six months after graduation, then head back to New Orleans. As fate would have it, it was almost a decade before Adolfo would find his way home. He became the executive sous chef at the fabled Russian Tea Room, then, he moved to Spain and ultimately discovered his identity there.

Funny enough, it was a meal in New Orleans…a plate full of lentils, garlic sausage, squab and huckleberries (at Peristyle) that convinced Garcia it was time to come home… In 2000, Garcia opened Rio Mar, a seafood-centric extremely popular restaurant that honors the simplicity of Spanish cooking. Named Chef of the Year in a Chef town, Adolfo Garcia is at the top of his game - his second restaurant, La Boca, an Argentinian steakhouse is also a huge hit, and you are going to love this guy!