About the concept
Broken Spanish follows the evolution of its chef, Ray Garcia. An amalgamation of the classically trained chef, born and raised in Los Angeles, with the powerful influence of a Latin upbringing. Drawing inspiration and flavors from a diverse community, Broken Spanish offers an experience that is Unique, Characteristic, and Beautiful.
Broken Spanish displays Chef Ray Garcia’s distinct culinary perspective with an elevated contribution to a bountiful culinary history. The cuisine is expressed in bold yet refined flavors. Preparations demonstrate elements of long-established tradition, while finished dishes are showcased with modern appeal.
About the chef
As a native Angeleno, Garcia draws his culinary inspiration from the city’s rich culture, the wealth of Southern California produce, and classic training. Previously at the helm of Fig for six years, Garcia expresses his own, fully matured style, bright, bold, and ingredient-driven.
“I didn’t choose food,” he explains. “It chose me.” After graduating from UCLA with degrees in political science and business economics, Garcia deferred enrolling at law school (resisting his grandma’s pressure) to pursue his dream. He enrolled at the California School of Culinary Arts then gained invaluable experience working at the five-star, five diamond Peninsula Beverly Hills. Later he was able to work under some local – and global – culinary giants like Douglas Keane of Cyrus. With the guidance of such mentors, Garcia learned the value of restrained technique, as well as a deep respect for the integrity of his ingredients.
Ray Garcia has been consistently recognized for philosophies on environmental stewardship, and commitment to responsible farming and food production, honored with StarChefs “Rising Star” Award for Sustainability in 2010. In 2014 Ray took home the title of “King of Porc” at Cochon 555, an event celebrating the heritage breed pig.
In honoring Fig as one of the “101 Best Restaurants” in 2013, Jonathan Gold wrote in the Los Angeles Times, “If you could design a perfect chef for Los Angeles, he might seem a lot like Ray Garcia, an Eastside guy who seems to spend almost as much time proselytizing for healthful eating in local schools as he does in the kitchen. Garcia’s menu manages to be satisfying to both the transgressive big-meat guys and the Gaia-conscious vegans; the carb-lovers and the gluten-free.”
About the chef de cuisine
With beginnings as an artist and photographer, Jason Mattick never imagined his career taking the culinary route. He found himself in restaurants by way of his first job at the Hard Rock Cafe in Hollywood. From then, his curiosity and creativity for working in kitchens had been sparked. After graduating from culinary school, he learned technical skills in various kitchens throughout the city including LINQ and Max. By sheer ambition, he made his way to an internship at the #1 World’s 50 Best Restaurant at the time, Heston Blumenthal’s The Fat Duck in London. As he landed back in Los Angeles, that transformative experience allowed him to continue pushing forward in his career. He established his skills working with local luminaries including Suzanne Goin at Lucques, Octavia Becerra at Palate Food + Wine, and Walter Manzke at Republique; he was the Chef de Cuisine at Milo & Olive when it was awarded one of Zagat’s Top 5 Restaurants in 2012.
Mattick is currently focused on building a well-rounded life both outside and inside of the kitchen. With a passion for music, he is a voracious record collector and is well-versed in genres spanning from jazz, reggae, soul and funk, to house, and more. A family man at heart, he is proud to come to work as the Chef de Cuisine at Broken Spanish each day and have the opportunity to both lead and inspire a team alongside Chef Ray Garcia.
About the executive pastry chef
Ivan Marquez’s talent for pastry was first cultivated in the C-CAP culinary arts program at Sylmar High School, just outside of Los Angeles. In his senior year, he participated in a cooking competition that led to the offer of a part-time position at Spago under executive pastry chef Sherry Yard. He was promoted to full-time upon completing high school and worked at Spago before graduating to Bouchon Bakery in Yountville. At 19, he staged at The French Laundry. Marquez has also worked under pastry chefs Adrian Vasquez at Providence and Carl Bertka at Gordon Ramsay at The London West Hollywood, before joining the opening pastry team at Bouchon Beverly Hills. Prior to Broken Spanish, he worked in pastry at The French Laundry, a life-long dream realized.
Being able to join the team at Broken Spanish and work alongside Chef Ray Garcia presented a new avenue for indulging in an unfamiliar and exciting cuisine – he thrives on being given the opportunity to continue learning and growing.
About the general manager
Mathieu Giraud’s early fascination with the hospitality industry began at 15 when he attended the Paul Augier Culinary School in Nice, France. Mathieu earned a bachelor’s degree from the Vatel Institute in Paris and his MBA from the Vatel Institute’s Southern California program, based in Los Angeles. He began his career at the Patina Restaurant group in 2008, studying under Chef and Founder Joachim Splichal and Chef David Feau. Mathieu worked as the dining room manager at Patina Restaurant, then continued on to the Pool Circle at the Hollywood Bowl, Founders Room at the Music Center, and Cafe Pinot—the oldest and most celebrated restaurant of the Patina group, as General Manager.
Inspired by the acclaimed take on modern Mexican food, his diverse experience, and enriched understanding of hospitality, Mathieu is proud to join Chef Ray Garcia and Broken Spanish as General Manager.