Chef Garcia’s cuisine is Californian with a strong emphasis on traditional American cooking. 

“I grew up eating very traditional American cuisine. Over the years I have taken that strong background and developed a way to take something that is very traditional and prepared it in a more modern way using fresh ingredients that are reflective of the area,” says Garcia. “I want the dish to be something that the guest recognizes, but also one that is a little more current and creative,” he adds.

Culinary arts, and in particular the creation of delectable pastries, have been a lifelong passion for Pastry Chef Jean-Francois (Jeff) Lehuede.

By age 10, Jeff had decided to pursue a culinary career and started reading books about pastries and cooking. He spent his apprenticeship in France, received his Master Certificate in Pastry as a teenager, and began surrounding himself with top chefs from whom he could learn.

His career as a pastry chef began at the One Michelin Star restaurant in the Relais Chateaux Hotel and Le Pre Catalan restaurant in Paris. After further developing his skills with stops in Malaysia, Hong Kong and Indonesia, Jeff joined The Ritz-Carlton in September 2000.