www.negociosnow.com
18 February 2017
Executive Chef, Hilton Chicago
Chef Mario Garcia first joi-
ned Hilton Worldwide in 1996,
as a food runner and pot was-
her, moving up the ranks due
to his passion, determination
and drive for success. He was
quickly promoted to a cook
and then in 2001 became a ju-
nior sous chef and, later, a se-
nior restaurant chef. In 2005
he was promoted to executive
sous chef, and in 2010 was pro-
moted to his current position,
executive chef. Over his career,
he has worked at several diffe-
rent properties, including the
Hilton San Francisco, the Hilton
Americas-Houston, the Hilton
Cancun Golf & Spa Resort and
the Conrad Indianapolis.
Garcia is from Fresnillo, Zaca-
tecas, Mexico where he grew up
on a farm and first developed his
love for food. He has a culinary
arts degree from the Illinois Ins-
titute of Art, and in his spare time
he likes to try new restaurants
and garden.
Garcia's passion for the in-
dustry, his clients, and the hotel
staff sets him apart. He oversees
a team of around 70 profes-
sionals and embraces the op-
portunity to develop his team
members and partner with other
departments across the hotel.
Each week during pre-shifts,
Garcia reviews culinary skills
with his team and demonstrates
a new recipe.
In August 2014 Hilton Chica-
go announced a new partners-
hip with Windy City Harvest that
was spearheaded by Garcia. This
unique partnership speaks both
to Hilton's social responsibility
in the community as well as its
continued commitment to su-
pporting locally grown and sus-
tainable agriculture.
Mario Garcia, 39
A master in
the kitchen
"D
ream Big, Envision the
Change that you want for
you, your love ones, and your
community. Once you create your
vision, set goals and act upon them
often, turning those goals into
reality!"
