Richard Garcia has over 30 years of experience in culinary arts and military operations. He has worked in fast-paced fine dining restaurants as both a line cook and sous chef. Garcia also has experience managing kitchen staff and overseeing food production at high-volume buffet restaurants. Additionally, he spent 20 years in the military and worked for 5 years as an operation supervisor for a DoD contract after leaving the service. Garcia is skilled in all aspects of culinary work including cooking, planning, equipment operation, and food safety compliance.