Title
Honoring and recognizing Chef Jose Garces on being named Food Network's "Next Iron Chef" and representing Philadelphia's restaurant scene with excellence, creativity and beauty.
Body
WHEREAS, Jose Garces was born in Chicago to Ecuadorian parents and developed his cooking skills under the watchful eye of his paternal grandmother; and
WHEREAS, Chef Jose Garces opened his first restaurant, Amada, in 2005 in Old City, where he serves "Spanish tapas based on the earthy Mediterranean flavors that have long been the expertise and passion" of the Chef; and
WHEREAS, Since opening Amada, Chef Garces has opened four additional restaurants in Philadelphia. Distrito, in University City, celebrates the flavors and culture of Mexico City. Tinto, located just off Rittenhouse Square, is a wine bar inspired by the Basque region of northern Spain and Southern France. Village Whiskey, immediately adjacent to Tinto, is his newest concept and is an American bar with over 80 whiskeys. Finally, Chifa, just off Independence Mall, is a fusion of Latin and Asian cuisine; and
WHEREAS, In addition to his Philadelphia enterprises, he opened Mercat a la Planxa - a taste of Catalonia - in Chicago; and
WHEREAS, Chef Garces and his restaurants have enjoyed significant acclaim in Philadelphia, Chicago and around the country. Both Distrito and Mercat were honored in 2008 by being named to Esquire Magazine's list of 20 Best New Restaurants and the Chef won the James Beard Foundation's prestigious Best Chef Mid-Atlantic award in 2009; and
WHEREAS, Latin Evolution, Jose Garces' first cookbook, was published in 2008. His recipes showcase the unique flavors and cooking styles of Spain, Mexico and South America; and
WHEREAS, Chef Garces made his Iron Chef America debut against Iron Chef Bobby Flay in 2008 in Battle Melon. The battle had an additional twist, requiring each dish to have a frozen element. With the help of Chef Chad Williams and Chef Tim Spinner, Chef Gar...
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