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Diego Garcia

Executive Chef

Chef Garcia was raised on the Sea of Cortez in Mexico and later in Napa California. A life by the sea brought him to the east coast and the beacon pescatarian delights, Le Bernardin, where he served as sous chef. He went on to be the sous chef at Contra in lower Manhattan, during which time the restaurant was awarded a Michelin Star. In 2017 he opened Gloria in Hell’s Kitchen. At Gloria, Chef Garcia paid special attention to sustainable seafood and often dismissed species such as skate and the invasive lionfish. His thoughtful cuisine explores the depths of refined seafood preparations, often incorporating singular sauces and unique garnishes.