| Special Thanks to Marco Ofelion Garcia
Special Thanks to Marco Ofelion Garcia - Senior Executive Chef Angel Stadium of Anaheim
Chef Garcia has worked in the food service business for 30 years, with experience at the renowned Four Seasons Hotel in Beverly Hils and the Bistro Garden restaurant in the San Fernando Valley. He also served as Executive Chef for Mary's Lamb Restaurant, which was named one of the top ten restaurants in the San Fernando Valley.
Chef Marco Garcia is a seasoned veteran at Angel Stadium of Anaheim. He has served as Senior Executive Chef at the stadium since 1998. He oversees the food preparation for three restaurants and 83 suites. In addition, he holds responsibility for all special event parties, as well as the 5,200 seats on the club level and in front of the Diamond Club, preferred by fans for fine dining. For the 2005 season he has debuted a Fois Gras Terrine and Whole Dungeness Crab in the Diamon Club for the new Diamond Club Luxury Boxes.
Chef Garcia began his career at Gilbert and Robinson Restaurant Group in San Francisco leading different establishments in Seattle and Sausalito, California. He then moved on to Restaurants Unlimited in Oakland California then relocated to Chicago. Next he worked with Pinnacle Industries, which ran several restaurants and two military locations, the Los Angeles Air Force Base and Fort McArthur in San Pedro, California where catering a four star general's dinner was then orm. |