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John Garcia appointed executive chef at Lake Arrowhead Resort & Spa in California

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October 24, 2013

John Garcia appointed executive chef at Lake Arrowhead Resort & Spa in California

October 23, 2013 (Lake Arrowhead, California)?- Lake Arrowhead Resort & Spa, which joined Marriott International’s exclusive Autograph Collection of upscale independent hotels on October 1st, 2013, has announced the appointment of John Garcia as Executive Chef. A passionate professional who has worked side-by-side with some of the most celebrated chefs in the world, Garcia is responsible for all resort culinary operations including menu creation for BIN189 and Magnum Private Dining Room, as well as for in-room dining, banqueting and catering.

Chef Garcia arrived at the newly renovated lakeside resort in the San Bernardino National Forest of southern California with more than 20 years of culinary experience, including time spent as a guest chef at the renowned James Beard House in New York City.

Before bringing his signature “fresh and simple” culinary style to Lake Arrowhead, Garcia was Executive Chef of Wild Horse Pass Hotel and Casino, a Four-Diamond property in Chandler, Arizona. There, he oversaw nine distinct food and beverage outlets as well as onsite banqueting and offsite catering. Previously, he was Executive Chef at W Hotel in San Diego and at The Renaissance Hotel in Palm Springs; Chef de Cuisine at The Ritz-Carlton, a Five-Diamond address in Laguna Niguel, California; and Chef de Cuisine at The Wigwam Golf Resort and Spa in Litchfield Park, Arizona, where he oversaw four food and beverage outlets and guided the then-new REDS Steakhouse to Four-Diamond status.

Other assignments for Garcia have included Executive Chef at Tournament Players Club at Valencia in California; Sous Chef at Simon Kitchen and Bar at The Hard Rock Hotel in Las Vegas; Sous Chef at The Patina Group – Catal Restaurant and Uva Bar in Anaheim, California; and Assistant Chef at Bellagio Hotel and Casino in Las Vegas. He got his start as a Banquet Cook at Hotel Del Coronado in San Diego back in 1994.

Born and raised in San Diego, California, Garcia’s ease in the kitchen comes naturally. He grew up with “culinary culture” in his blood, he says, and that was enough for him to pursue a career in the culinary arts. When not in the kitchen, Garcia enjoys fishing, riding his Harley and spending time with his family.

Source Hotel Online,

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