Danny Rea Garcia

In my culinary journey I have committed 16 years of professional resilience to kitchens all throughout Seattle. I have adapted my strive for consistency to maintain high standards in all culinary aspects. Thanks to all my failures , I now carry an exceptional amount of experience and confidence to lead any kitchen to success. Menu developing is a main part of what motivates me and brings the dynamics of my creations together. Strategic planning is how I execute and leading by example is mandortory.

• Reducing food costs by reaching out and sourcing with different suppliers.
• Equipment placement and increase productivity environment.
• Employee of the year in most establishments.
• Creating dishes with manageable prices.
• Expert in health inspections.
• Reducing labor and overseeing operations.