A proud Brooklyn native, Danny Garcia grew up in a large tight-knit Dominican and Puerto Rican family where food was the focus of every family gathering. He secured a scholarship to Johnson & Wales in Providence, R.I., and after graduation took a full-time position at the NoMad, where he rose the ranks to Sous Chef. In 2016, Danny took first prize at the Ment’or Young Chef competition, which afforded him the opportunity to stage with Team USA at the Bocuse d’Or, a world chef championship in Lyon. The next year Danny moved to Napa to join the team at Thomas Keller’s the French Laundry and rejoined Team USA at the Bocuse d’Or. In 2019, Danny returned to New York to join the opening of Crown Shy and Saga restaurants as Executive Sous Chef. In 2021, he relocated to Hong Kong to help reopen the highly acclaimed Belon as Chef de Cuisine. Danny then returned to New York , and is the Corporate Executive Chef for Kent Hospitality Group’s. In the summer of 2024 Danny competed in and won season 21 of Top Chef, and he is a 2025 James Beard Award Emerging Chef Semifinalist.