PROFILE
> C L I C K H E R E F O R C O M P L E T E I N F O R M AT I O N O N T H E V I E W B A R A N D G R I L L
W
hen it comes to career ambi-
tion, Chardonnay's Execu-
tive Chef Adolfo Garcia
knew his life's calling at an early age.
"I was only 10 years old when I knew
I wanted to be a chef," he said
recently. "I always enjoyed
cooking as a youngster
and enjoyed helping my
mom in the kitchen
preparing meals for my
brothers and sisters. I
knew being a chef was
the best career for me."
He became a profes-
sional chef in 1988 and has
been the Executive Chef at
Chardonnay for the past 14 years, after
spending time at various Napa Valley
establishments.
What is your primary responsibility at
chardonnay? To run the kitchen not
only for the day-to-day golfer but to
host weddings and other events for up
to 350 people. I can tailor the menu to
meet the needs of our clients whether
they are golfers, wedding guests or ex-
ecutives from the NASCAR Circuit!
What do you enjoy most
about being Executive chef
at chardonnay? Meeting
the needs and requests
of our customers. I
strive to deliver what
they want, but I am al-
ways trying to broaden
their culinary tastes.
What is your greatest
strength in the kitchen? I am ex-
tremely organized and cleanliness is a
must in my kitchen. I also enjoy being
creative and creating new dishes for the
menu that you would never expect to
find at a golf course.
favorite go-to ingredient? Salt! With-
out salt most food would be tasteless.
favorite gadget in the kitchen? Robot
Coupe food processor.
What is your no. 1 rule in the kitchen?
Sanitation is a must. Also, I teach my
cooks never to compromise a dish to
simply meet a deadline. Sometimes you
only have one chance with a customer
and if a meal arrives incorrectly you
may never have that opportunity again.
What's the best cooking tip you've
ever received? Every dish you prepare
should be prepared as if you are pre-
senting it to your mother!
What do you like to do when you
aren't working? I love to spend time
with my grandson, whether it is fishing,
playing or teaching him something. Of
course, I also love to play golf.
What do you consider your greatest
achievement? When I was young I was
told I would never be a chef and would
never be anything more than a dish-
washer. By the time I was 18 years old I
was an executive chef!
rEcIpE fOr succEss
Executive Chef Adolfo Garcia fulfills a childhood career ambition
PANSEARED
ALASKAN HALIBUT
S
tart with fresh Alaskan
halibut cut into filets and
salt on both sides. In a hot pan
add 3-4 tablespoons of Canola
or vegetable oil. Sear fish until
golden brown on both sides.
Add white pepper towards the
end. Do not add pepper at the
beginning as it will burn.
MangO rElIsh
• 2 Kent mangos peeled.
• Rub mango with canola oil,
salt and pepper.
• Grill mango, then dice.
• ½ red onion peeled; salt and
pepper, grill then dice.
• 2 tablespoons of chopped
Italian parsley.
• 2 tablespoons EVOO.
• 2 tablespoons rice vinegar.
• 1 tablespoon lime Juice.
• Salt and pepper to taste.
Serves 4-6 people.
A
RECIPE
FROM
THE
EXECUTIVE
CHEF
BOOK
a TEE
TIME