Eddie Garcia
Wyndham Hotel Avenue of the Arts
3350 Avenue of the Arts
Costa Mesa, CA 92626
714.751.5100
wyndham.com
Inside of the Avenue of the Arts Wyndham Hotel is a hidden gem called The Silver Trumpet. Having just completed a beautiful remodel, the large restaurant complete with sleek bar and lounge, is sexy, sophisticated and is on par with any top free standing restaurant in Orange County. At the helm is Executive Chef Eddie Garcia and as he is new to the position, he rounds out the complete renovation of The Silver Trumpet. Modern decor is matched with modern american cuisine. The restaurant is adjacent to the Art District in Costa Mesa so many find it to be a perfect pre theater dinner spot. The hotel’s AAA 4 diamond rating is a testament to its high standards.
Coming from East Los Angeles, Chef Garcia attended Los Angeles Trade Technical in a two-year culinary program. Before he even graduated, he had the opportunity and jumped onto the team of Wolfgang Puck. Through six years of working with Puck’s restaurant group, he gained classic French training and experienced the opening procedures at three new locations. He recalls his time at Granita Malibu with a little nostalgia as an opportunity to cook with unlimited creativity, focusing only on food and becoming a better chef. He then moved on to the infamous Dal Rae restaurant in Pico Rivera where he learned a lot about mastering stocks, sauces and butchery with its old school French/Seafood Cuisine.
Chef Garcia made a leap to corporate university dining next where he learned the other business areas that make a great Executive Chef: the financial side. For the first time, he learned how to do the books and get more involved with front-of-the-house workings. The structure of corporate dining suited his personal life at the time; he had married his high school sweetheart and was raising three children. Chef Garcia comes to the Silver Trumpet with a great resume and the well rounded skills of a seasoned chef. Following the interview, we indulge in a divine lunch including fresh lobster grilled cheese sandwiches and juicy filet mignon popping with fresh seasonal vegetables and vibrant sauces. Chef Eddie loves rolling out new menus with each changing season and creating specials based on what is fresh today. Maybe it’s Petrole Sole with Basil Puree and Lobster Nage or Black and White Linguini with Scallops and Brown Butter.
When not at work, Chef Garcia continues working with his hands as he nurtures his yard at home. He loves trying new restaurants over returning to favorites. He is in search of the perfect fish dish but also loves a good IPA. We, however, will definitely be returning to the Silver Trumpet which offers breakfast, lunch and dinner and weekend brunch. This place is not to be missed.
Chef Q&A
Eddie Garcia
Executive Chef
The Silver Trumpet Restaurant and Bar
Banquets and Caterings / Special Events / Weddings
3350 Avenue of the Arts, Costa Mesa, CA 92626
http://silvertrumpetrestaurant.com
Sunday Wednesday 6 am – 11 pm
Thursday Saturday 7 am – 1 am
Daily Happy Hour 4 pm – 7 pm & 10pm – Close
What is the average cover for one guest including beverage?
lunch: $ 20.00
dinner: $ 50.00
Average number of hours you work in a week? 100
1st Cooking or food-related memory: I remember watching my grandfather making Menudo for our family of about twelve. He would start the process around 8 pm on Saturday. On Sunday I would wake up to the smell of home cooked Menudo. As everyone awoke they would slowly make their way to the table for breakfast.
What first interested you in the hospitality industry? Creating a picture on plates
If not a chef, what would you be? Commercial Artist
Favorite Kitchen Gadget or Tool: Squeeze Bottle
Favorite Kitchen Appliance: Pasta Cooker
Favorite type of cookware: Copper
Favorite Condiment/Spice: Fennel Seed
Most recommended kitchen tool and source (online or retail shop) for home kitchens: Kitchen Aid
Most recommended food ingredient source (online or retail shop) for foodies: Gelsons Market
Biggest Myth about working in the Kitchen: All Chefs yell at their employees
Signature or Favorite Dish to make: Seared Ahi Tuna Salad
Other Cuisines worked with: French / Italian / Greek / Mexican / Classic American
Hobbies: Golf
Family Info: Married with 3 Children ranging from 14 22
Favorite Dish to Eat: Scallop Trio at Silver Trumpet
Favorite Junk Food: Doritos and Coke
Favorite Raw Ingredient: Ahi Tuna
Favorite Fast Food: In and Out
Famous chefs you’ve met: Wolf Gang Puck
Culinary Hero(es): Lee Hefter
Years of culinary education: 2 at Los Angeles Trade Technical
Places traveled to explore & learn additional cuisines: New York, Chicago and Las Vegas
What 3 words best describe your culinary Style? French Mediterranean Casual
What 3 words best describe your management Style? Fair understanding and Firm
Years in business: FOH: 2 BOH:20
Previous industry employers: Wolfgang puck Cafe/ Granita / Louise’s Trattoria / CPK / The Del Rea / Bon Appetite / Sodexo / Aramark / Guckenheimer / Wyndham Hotel
