Chef Claudio Bravo, Garcia's Seafood-Cooking Carnivore

Last week Garcia's co-owner, Luis Garcia told us about his talented executive chef Claudio Bravo [read the first and second parts of the story here] so we sat down with both gentlemen to talk turkey... uh, tuna.

New Times: Where are you from originally, chef?

Claudio Bravo: I came from Cuba and went to Ecaudor for seven years.

Luis Garcia: He learned a lot of different dishes there. Different ingredients, different spices. He can make magic.

C.B.: Then I came here and somebody told me about the restaurant.

L.G.: He's been with us eight years.

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Riki Altman