Kévin GARCIA
Chef : 1 restaurant Kévin Garcia is originally from Alsace. He has been executive chef at the Cap Estel since early 2025, where he sublimates a cuisine between land and sea, following his instincts.
Kévin Garcia discovered cooking at an early age, helping to prepare family meals at weekends. by the time he left secondary school, he knew he wanted to work in a manual profession, and cooking was a natural choice. He then enrolled in a hotel school in Alsace, where he completed his apprenticeship.
A career rich in encounters
In 2009, he joined chef Jean-Yves Schillinger's house in Colmar. It was a seminal experience, as he recounts: "Since then, I've maintained this desire to work in fine establishments. I like to do things thoroughly, to pay attention to the small details, to work well done."
After a brief interlude in New York, the young chef turned his attention to Paris. He joined Joël Robuchon's kitchens for two years, then those of Le Pré Catelan, where he remained for six years as assistant chef to Frédéric Anton. Anton then entrusted him with the reins of the Jules Verne as Executive Chef.
Heading for the South of France
"After 11 years with Frédéric Anton, I was looking for a different pace of life. I wanted to leave Paris and get closer to nature and the sea. Then I met Babeth Moraglio, the director of Cap Estel, and without hesitation, I took the plunge."Since March 3, 2025, Kévin Garcia has been Executive Chef at Table du Cap Estel, the hotel's gourmet restaurant, as well as at Ficus, a Mediterranean restaurant.
An instinctive, clear cuisine
"My cooking is instinctive, simple and natural. I don't try to push the limits. I like it when people understand what they're eating and feel the taste of the product. I want it to be easy to understand and delicious, of course."
The chef is particularly fond of seafood, especially shellfish, as well as aromatic herbs, grown directly in the hotel's garden. "Each dish has an aromatic herb that we highlight. We also use them to make our own oils."
Working hand in hand with the cellar and bar
On a daily basis, Kévin Garcia works closely with Cap Estel's sommelier and mixologist to create bespoke pairings: "The aromatic herbs used in the dishes can be declined in cocktails, for example, to create continuity throughout the meal."Chef Kévin Garcia was named in the Grand de Demain 2026 category by Gault&Millau.
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