Carlos Garcia completed his studies cuisine at the Escuela de Hosteleria Hoffman in Barcelona, Spain in 1996. He gained his practical experience in outstanding restaurants such lyas, El Bulli (1998, the Cellar de Can Roca (2005) and Mugaritz (2009) among others. In Venezuela he began making his way starting in 1991 working at various places until he obtained the position of chef at the Malabar restaurant (2003-2007) where he achieved great respect and recognition in Caracas for his creative international cuisine. Towards the end of 2007, he opened his own restaurant, ALTO. That same year he received the much acclaimed distinction, the Golden Fork, given to the Chef of the Year by the Venezuelan Academy of Gastronomy.

“I like to think that a dish is full of memories that meet at a predetermined moment to build something new to remember from then on. We register our past, season it and work in the present so that we can then serve them when facing the future, seeking to take things a little further than the self-evident and common,” the chef insists.

Cacao has been one of his major obsessions, convinced that the finest cacao is Venezuelan and has dedicated his efforts to promoting it, including it as an essential and flagship ingredient in his culinary offerings.