Chef Jesus “Chuy” Garcia
Culinary Director
Cantina Rosa, Daisy's Po-Boy, Top This Mac N' Cheese, Mustard Seed Kitchen
Born in Mexico and raised in Chicago, Chef Jesus “Chuy” Garcia has dedicated nearly two decades to the culinary arts, cultivating a deep respect for cultural authenticity and culinary excellence. His culinary journey is profoundly shaped by his time under the mentorship of Chef Erick Williams, a leader in Southern cuisine and community-driven hospitality.
Mentorship Under Chef Erick Williams
Chef Garcia’s evolution in the kitchen took a pivotal turn during his tenure at Virtue Restaurant & Bar. Under the guidance of Chef Erick Williams—known for weaving history, culture, and hospitality into every plate—Chef Garcia developed a deeper understanding of how food can honor tradition while creating meaningful connections. This experience instilled in him the values of precision, respect for ingredients, and the power of storytelling through cuisine.
Culinary Philosophy and Contributions
Now serving as Corporate Chef at Daisy’s, Mustard Seed Kitchen, and Cantina Rosa, Chef Garcia leads with a philosophy rooted in honoring the integrity and individuality of Southern and Mexican cuisines. Rather than blending techniques, he allows each concept to shine in its own right, creating menus that are both grounded and imaginative:
Daisy’s: A soulful approach to Southern cuisine, where warmth and tradition meet thoughtful execution.
Mustard Seed Kitchen: A produce-forward concept focused on seasonality, balance, and refined simplicity.
Cantina Rosa: A bold celebration of Mexican heritage, offering dishes that blend time-honored flavors with contemporary flair.
Impact and Legacy
Chef Garcia’s impact reaches beyond the kitchen. He is committed to fostering community, mentoring emerging talent, and upholding the cultural values that have shaped his journey. Through his leadership, he continues to elevate the dining experience at each concept, leaving a lasting mark on guests and the culinary community alike.