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July 2015 Issue / Vol. 3, No. 13                                                            When you get it right, you know it.


Amy Binkley

Chef Roberto
Madrid's Kitchen

July 2015
Chef's Larder

Gary Spadafore
Certified Wine Educator

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Hibiscus Flowers

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Scottsdale, Arizona
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Phoenix, Arizona
Herbs & Spices
by Jill Norman

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Chef de Cuisine Richard Garcia, Café ZuZu, Scottsdale, Arizona
Richard Garcia has his grandfather to thank for getting him into the kitchen. Grandfather Lorenzo Delgado owned restaurants, which Garcia described as diners serving “burgers and things like that.” But that’s not how Garcia started. “I was born in Albuquerque, New Mexico,” Garcia explained, “and my grandfather owned some restaurants in Santa Fe. Later on in life, he took over a dairy delivery system. So he delivered milk to fine dining restaurants in Santa Fe, New Mexico. I helped him as a 14-year-old kid, loading up the trucks and everything. We went to some of the nicest restaurants in Santa Fe, which it’s known for.” As Garcia helped offload the milk at the restaurants, the chefs doted on him. “The chefs are coming by and they’re, Hey what’s your name? Do you want something to eat?” Garcia described the scene. “Yeah, sure. And then they’d ask my grandpa, Can he eat something? Yeah, sure. I’d sit down, and they’d cook me some food. I’m like, Wow, these guys are awesome! It really had a big impact on me. Doing that for a few years definitely got my interest. They probably don’t know how big an impact they had on me.” Garcia said he’s forever grateful for his grandfather. But not so much that he got him into the hospitality business, but for his great work ethic. “His values,” Garcia described his grandfather. “He treated people with a lot of respect. He’d give the shirt off his back for most people. My grandfather and both my step-dad and my dad had great work ethics. That really had a big impact on my life. They were hard workers. I’ve been working pretty much since I was 14-years-old.”