Award-winning pastry chef, Joe Garza, has developed an impressive resume featuring some of the most prestigious hotels and restaurants in the United States.
A Fort Worth native, Garza received certifications in both Chocolate Art and Sugar Art from the prestigious Dekor and Pastry School in Munich, Germany. He then went on to serve as Assistant Pasty Chef at the world-class Alpine Resort Grand Regina in Grindelwald, Switzerland. It was during his time in Germany and the Swiss Alps Garza developed a passion for European Style desserts – which now serve as his specialty.
Upon returning to the U.S., Garza served as Pastry Chef of the lauded AAA Five Diamond rated French Room restaurant in Dallas’ acclaimed Adolphus Hotel, followed by Executive Pastry Chef of the award-winning Little Palm Island Resort & Spa in the Florida Keys. After some time at the Hotel InterContinental in Dallas, Garza joined the four-diamond, award-winning Omni Mandalay Hotel in Las Colinas as Executive Pastry Chef. During his seven-year tenure at the Omni, Garza honed both his skills in pastry and as an effective leader. Chef Garza’s impressive resume also includes Executive Pastry Chef of the Dallas Country Club and most recently, Executive Pastry Chef of the Adolphus Hotel.
Joe Garza has published in many magazines and new papers from around the country. In addition to numerous accolades received throughout his career, Garza has been featured on The Food Network as well as had the honor of cooking at the legendary James Beard House in Manhattan.
Contact Chef Joe Garza for any comments or questions.
214-906-0644
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