ON TOP OF CULI­NARY WORLD

Sierra grad picked as Vir­gin Ho­tel’s ex­ec­u­tive chef His mother owned Deli House in Man­teca

Ripon Bulletin - - Front Page - By JA­SON CAMP­BELL

Sierra High School grad­u­ate Adrian Gar­cia grew up around food in Man­teca.

And now he’s mak­ing an un­de­ni­able mark on the culi­nary world.

This fall Gar­cia will de­but as the Ex­ec­u­tive Chef of Com­mons Club – the restau­rant in­side of the new Vir­gin Ho­tel in San Francisco’s SoMa neigh­bor­hood that will serve as the global brand’s sec­ond ho­tel prop­erty.

Af­ter build­ing an im­pres­sive re­sume as a chef at the award-win­ning Ad­di­son in San Diego, Gar­cia made the move to San Francisco in 2012 and be­gan work­ing his way through the Bay Area food scene with a stint at Benu, which re­ceived three Miche­lin stars – the high­est rat­ing that a restau­rant can re­ceive. He then moved on to Quince, which also earned three Miche­lin stars, where he served as the Chef De Cui­sine. Both of the pop­u­lar San Francisco eater­ies also earned four stars from the San Francisco Chron­i­cle.

Just be­fore be­ing an­nounced as the new Ex­ec­u­tive Chef at Com­mons Club, Gar­cia was in­volved as a con­sul­tant for new restau­rant Stonehill Matcha.

“As Ex­ec­u­tive Chef at Com­mons Club San Francisco, Chef Adrian Gar­cia will use his ex­pe­ri­ence from world-class restau­rants to show­case a glob­ally-in­spired shared menu con­cept with the restau­rant of this mod­ern so­cial club at the Vir­gin Ho­tels San Francisco,” read a re­lease an­nounc­ing his hir­ing. “His use of hy­per-lo­cal Cal­i­for­nia in­gre­di­ents com­bined with a wide ar­ray of culi­nary tech­niques will cul­mi­nate in a mod­ern yet whim­si­cal style of cook­ing which will make Com­mons Club a prime des­ti­na­tion for both lo­cal Bay Area food loves and culi­nary-minded trav­el­ers a like, pro­vid­ing a new take on the mod­ern so­cial club.”

Gar­cia’s mother, Camille, was the pro­pri­etor of The Deli House on Cen­ter Street, and owned a cater­ing busi­ness be­fore that – help­ing to pro­vide in­spi­ra­tion for her hospitality in­dus­try bound son.

Vir­gin Ho­tels is a life­style hospitality brand that will serve as an­other ex­ten­sion of Sir Richard Brandon’s global em­pire with a track record of in­no­va­tion and “smart dis­rup­tion,” and the San Francisco lo­ca­tion aims to in­ter­mix “a pas­sion for food and bev­er­age with mu­sic and cul­ture, fus­ing the lo­cal land­scape to pro­vide a vi­brant and in­clu­sive en­vi­ron­ment for trav­el­ers and lo­cal alike.”

The first Vir­gin ho­tel prop­erty opened in Chicago in 2016.

Photo con­trib­uted

Sierra High School grad­u­ate Adrian Gar­cia will serve as the Ex­ec­u­tive Chef of Com­mons Club – the restau­rant in the new Vir­gin Ho­tels lo­ca­tion set to open in San Francisco later this year. Gar­cia poses with a food blog­ger while serv­ing as the Chef De Cui­sine at the Quince – Michael Tusk’s three star Miche­lin restau­rant in San Francisco.

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