For many Americans, Italy means Tuscany. And all it takes is one drive through a vineyard-covered valley, one walk along the hilltop streets of San Gimignano, or one hearty four-course meal in a friendly trattoria to know why. Wine flows like water. Fruits and vegetables burst with flavor. And glistening, golden extra-virgin olive oil lubricates a lifestyle that makes Americans crave la dolce vita.

Kevin Garcia, chef of ‘Cesca restaurant in Manhattan, and formerly of Lucca in the Boca Raton Resort & Club, studied cooking at Johnson & Wales and worked at the Italian-inflected Al Forno while in school. He was captivated by Tuscan food while working at Pino Luongo's Coco Pazzo in Manhattan. Within four years he was its chef de cuisine. After a brief catering career, he became personal chef to Ron Perelman, CEO of Revlon, and then left Manhattan to open Jean-Georges Vongerichten's Prime Steak House at Bellagio in Las Vegas. It was Drew Nieporent of the Myriad Restaurant Group who tapped Garcia to run the kitchens at Lucca; Myriad operates the restaurant for the resort.

From Lucca, Garcia went back to New York where he joined famed Mario Batali’s kitchen team as chef de cuisine at the hit restaurant Del Posto. Last year he was again sought out to take over as Executive Chef at ‘Cesca, replacing Chef Tom Valenti.






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