Executive Chef, Abraham Garcia

Chef Abraham Garcia, discovered his love of cooking at an early age. Family meal preparation was special time spent with his grandmother and aunts who kept him busy helping out with simple tasks.  When he became a teenager and he found himself happily taking the lead role in his family’s kitchen as the central figure involved in the food preparation and planning for all social and family events. This is when he realized he truly had a passion to cook and that becoming a chef was his calling.

For the last fifteen years, he has gained knowledge and experience in restaurant and hotel kitchens in Mexico and Canada while also catering private parties and events as a result of his amazing culinary talents.  His career with Marriott began in 2002 and has allowed him to marry his passion for food and travel, while helping to build Marriott’s culinary reputation across Canada. He has worked at the Toronto Airport Marriott, Vancouver Marriott Pinnacle Downtown, The Marriott Gateway on the Falls (Niagara Falls) and now the Toronto Downtown Marriott Eaton Centre.  In 2010, Abraham was recognized with the prestigious “Rising Star” award which recognizes and celebrates culinary excellence and talent amongst Marriott Full service portfolio of hotels.

As a Culinary Management graduate from George Brown College and having studied at Ryerson University and Humber College, Chef Abraham knows education is a vital part of a chef’s career.   “More than ever, you have to keep yourself current.” he says, “The culinary world is rapidly changing and if you aren’t constantly learning, you will become stale.”  In 2009, he successfully completed his Certified Chef de Cuisine accreditation and became part of an elite group of chefs in Canada.

For Chef Abraham cooking is about embracing nostalgia while creating new memories and getting people to experience those emotions while eating his food. He feels that preparing meals with the best and freshest ingredients, in the right way, are the first steps to a memorable culinary experience.  His philosophy about cooking? It is a reflection of the chef’s ability to enjoy themselves. That is why he believes the most important ingredient for any meal is the passion the chef infuses into a dish during the preparation.  “Customers will taste your mood”, he says to his apprentices, “so enjoy making it!”.

Chef Abraham is the Executive Chef of Trios Bistro at the Toronto Marriott Downtown Eaton Centre Hotel, overseeing a team of 45 with a full-service restaurant and banquet facilities for up to 1,500.

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