Ray Garcia


Native Angeleno Ray Garcia is just your average law school-bound poli-sci and business economics UCLA grad who decided to become a chef instead. He paid his way through college working in restaurants and discovered a love for cooking even the siren song of the legal system couldn’t contend with. And it worked out. His first restaurant, Broken Spanish, racked up countless accolades by EsquireUSA TodayLA WeeklyLos Angeles Times and Los Angeles Magazine. He was also recognized by Esquire as Chef of the Year in its first year. Save something for the rest of the chefs, Ray.

He’s driven, determined and fearless. Ray opened Broken Spanish and its sister restaurant B.S. Taqueria within 90 days of each other. What would seem as the death knell to any other chef, Ray harnessed and raised the industry bar. He cooks with his grandma’s recipes in mind, melding his Southern California upbringing with his Mexican heritage, making perfectly broken masterpieces on every plate.

There’s something masochistic about me. I like the struggle.

My approach to Mexican food and cooking is authentically inauthentic.