Danny Garcia

A proud Brooklyn native, Danny Garcia grew up in a Dominican and Puerto Rican household where family gatherings revolved around food—an early foundation that sparked his passion for cooking and hospitality. He began his professional career at The NoMad NYC, rising to Sous Chef, before winning the 2016 Ment’or Young Chef Competition and staging with Team USA at the Bocuse d’Or in Lyon.

Danny went on to cook at Thomas Keller’s The French Laundry before returning to New York, where he worked closely with longtime mentor Jamal James Kent. Under Kent’s leadership, Danny helped open Crown Shy and Saga as Executive Sous Chef, crediting the experience with sharpening his refinement, discipline, and leadership as a chef. In 2021, he relocated to Hong Kong to reopen the acclaimed Belon as Chef de Cuisine.

Returning to New York, Danny opened Time and Tide as Executive Chef and Partner—a restaurant that marked an important step in defining his voice and point of view as a chef. The restaurant earned positive critical attention and industry respect before closing in June 2025. In 2024, Danny won Season 21 of Top Chef and is a 2025 James Beard Award Emerging Chef Semifinalist. He is currently laying the groundwork for his first solo hospitality project, which will reflect his culinary roots, global experience, and New York upbringing.