Marcos García Rodríguez, Sous-Chef de Cuisine at The Forge
Hailing from Mexico, Chef Marcos García Rodríguez is a young chef passionate about different western cuisines. After graduating from Universidad Popular Autónoma del Estado de Puebla (Mexico) in 2008, he started his career in Mexico Lindo restaurant in Massachusetts. Returning to Mexico, Chef Marcos joined Lhasa Hotel Boutique followed by six months at Viva Mexican Grill restaurant back in Massachusetts. The following year, he moved to Florida to join Omni Resort at Champions Gate and, later, to Alabama managing the kitchen of Cabo Coastal Cantina. After working for a year and a half in one of the leading Mexican restaurants in Berlin - Chaparro Cocina Mexicana, Chef Marcos joined Al Fresco culinary team as a sous chef in 2016 and moved to The Forge in 2017.