Rising rock star chef, Lucio Garnica, literally grew up in the kitchen and took his first steps surrounded by food as the son of a butcher, USDA meat inspector and baker. His passion for ethnic food was fueled by his Mexican father and has taken him from a small town Michigan upbringing all over the U.S. and internationally, including Paris, Malta, Oregon and later, Massachusetts.
After attending the Gregoire Ferrandi School of French Cuisine in Paris and completing hospitality classes on the island of Malta, he returned to the states to be the Banquet Chef at the 4-star Sunriver Resort in Oregon where he worked under Chef Joseph Lee, a food and beverage hospitality executive who has managed top luxury properties, including Fairmont and St. Regis hotels, across the globe. Following a long-held desire to work in New England, he later accepted a Chef position at the Wequassett Resort in Chatham, Massachusetts.
In 2013, he accepted the position of Head Chef at Sage. Since then, he has not only cooked alongside many other great chefs including Tiffani Faison and Mary Dumont, but he’s been featured in a number of publications, has earned an impressive number of accolades, including TrueCooks AllStar Chef, and been the driving force behind Sage’s popular Cooking School. Despite being a vegetarian, he is passionate about nose to tail cooking and is known for his globally inspired small plates.