Top Chef Winner Danny Garcia on Leadership and Legacy

Today on Flavors Unknown, I’m sitting down with Chef Danny Garcia, the Top Chef Season 21 winner and Executive Chef at Saga Hospitality Group. Chef Danny is preparing to launch Time and Tide, a highly anticipated seafood restaurant opening in Manhattan in late 2024. In this episode, we explore his culinary journey—from his early days at Johnson & Wales to his experience at world-renowned kitchens like The French Laundry and his long-standing collaboration with the late Chef James Kent.

Join us as we dive into his thoughts on mentorship, collaboration, and leadership in the kitchen, and how his Dominican and Puerto Rican roots have shaped his bold and innovative cooking style. Chef Danny also shares stories about his carefree attitude on Top Chef, his favorite upcoming dishes, and how he’s honoring Chef Kent’s legacy through his new restaurant.

What you’ll learn from Chef Danny Garcia

• ChefDanny Garcia’s earliest taste memory– 3:46
• How a unique opportunity in high school set his path– 4:53
• Attending Johnson & Wales and the value of culinary education– 5:37
• Staging versus culinary school: Which is better?– 7:21
• What can’t be learned on the job?– 9:34
• How the workforce in kitchens has changed– 10:22
• Balancing work-life balance for his team– 11:35
• The rise of fast-casual dining and its motivations– 13:08
• How restaurants must meet diverse dining needs– 16:42
• His time at The French Laundry– 18:17
• Collaborating and creating with the late Chef James Kent– 20:54
• Honoring James Kent’s legacy through Time and Tide– 26:28
• Storytelling through food: A dish to expect at Time and Tide– 28:15
• The diversity of his team and food inspirations– 29:42
• ChefDanny’s favorite dish on the new menu– 30:51
• His carefree attitude onTop Chefand lessons learned– 32:23
• Advice for young chefs entering the industry– 34:37
• His guilty pleasure food– 37:18
• Kitchen pet peeves– 37:59
• A lesson ChefDannylives by– 38:42
• His dream culinary collaborations– 39:09

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here!

Links to other episodes with the chefs in New York City

Don’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Chefs in NYC.

Conversations with chef Trigg Brown

Interview with pastry chef Françoois Payard

Conversation with Erik Ramirez