Executive Chef Kevin Garcia oversees the kitchens of Anthony Mazzola’s family of restaurants including ‘Cesca and both Accademia di Vino locations. Kevin develops the menus creating sublime and authentically Italian dining experiences for New Yorkers.

Kevin Garcia has been creating “la dolce vita” for aficionados of fine Italian cuisine across the United States and in Italy for over ten years. He first began honing his culinary skills at the award-winning restaurant Al Forno (RI) while studying at the prestigious Johnson & Wales University. Garcia, a New Yorker, was captivated by Tuscan cuisine while working at Pino Luongo’s Coco Pazzo in Manhattan and quickly moved up the ranks to Chef de Cuisine within four years.

After working as catering chef and personal chef to Ron Perelman, CEO of Revlon®, Garcia returned to the kitchen as Opening Chef of Jean-Georges Vongerichten’s Prime Steak House at the Bellagio, Las Vegas. He was later tapped by Drew Nieporent of the Myriad Restaurant Group to run the kitchens at Lucca in the Boca Raton Resort & Club, Florida.

Garcia then returned to New York as Chef de Cuisine at the hit New York restaurant Del Posto thereby joining the kitchen team of the famed Mario Batali. From this prestigious position, he was sought out to take over as Executive Chef at ‘Cesca, replacing Chef Tom Valenti, which naturally led to his defining presence at Accademia di Vino as well.

What happens when a passion for Italian cuisine combines with culinary talent borne from varied and worldwide experience? Magic. Come taste it today.

Kevin Garcia

Executive Chef