Jose Garces worked in top-rated professional kitchens from Spain to New York City before moving to Philadelphia in 2001 where he calls home today. Garces worked in top-rated professional kitchens from Spain to New York City before moving to Philadelphia in 2001 where he calls home today.
About the Chef Jose Garces -Since opening his first restaurant in 2005, Chef Jose Garces has emerged as one of the nation’s leading chefs and restaurateurs. Today, he is the owner and operator of more than a dozen restaurants across the country, a thriving event planning division, and a 40-acre organic farm. He is a 2009 winner of the James Beard Foundation’s prestigious “Best Chef, Mid-Atlantic” award and one of only a few chefs in America to hold the coveted title of Food Network’s Iron Chef. Chef Garces is the author of two cookbooks, The Latin Road Home (Lake Isle Press, October 2012), a culinary and cultural tour of Ecuador, Spain, Mexico, Cuba and Peru; and his stunning first cookbook, Latin Evolution (Lake Isle Press, Fall 2008).
An American born to Ecuadorian parents and raised in Chicago, Garces’ culinary training started early in life in the kitchen of his paternal grandmother, Mamita Amada, where he learned to prepare family recipes and came to love food and cooking. After graduating from Kendall College’s School of Culinary Arts, Garces worked in top-rated professional kitchens from Spain to New York City before moving to Philadelphia in 2001 where he calls home today.
Philly's Jose Garces Restaruants
Amada is Chef Garces’ iconic first restaurant. Since opening in 2005, the gorgeous rustic-chic restaurant and bar has embraced the rich traditions of Spanish cuisine. Amada’s capacious dining room features a six-seat chef’s counter overlooking the open kitchen, a comfortable second dining room and lounge area, an intimate private event space and a spacious bar area reminiscent of a typical Spanish bodega, complete with hanging jamòns.
Buena Onda means “Good Vibes.” And our kitchen here has gathered good vibes from the many seafood shacks, taquerias, panga fisherman, and farmers who have sustained themselves for generations by respecting the sea, cultivating year-round produce in Baja’s rich soil, and sharing ingredient driven dishes with family & friends.
Distrito is a vibrant celebration of the culture and cuisine of Mexico City with a menu focused on the diverse street foods served in what is known by locals as the Distrito Federal (D.F.). Distrito Tacqueria is our first-floor casual eatery featuring an approachable menu by Chef Jose Garces. Distrito offers a full bar featuring signature margaritas, over 250 tequilas and beer towers festooned with sugar skulls holding over 128 ounces of beer. The second-level dining room is a lively backdrop for Chef Garces’ modern Mexican small plates. Styled in pinks and greens, the restaurant features more than 600 hanging masks of Mexico’s Lucha Libre - and a four seat booth fashioned from an authentic VW Beetle, the official taxi cab of the D.F.
Garces Trading Company is a full-service bar and restaurant focused on Chef Garces’ own favorite dishes from his travels to cafes throughout Western Europe, with a focus on Italy, Spain and France. Our thoughtful menu of cafe staples is served throughout the day, and our bar offers a wealth of cocktails, wines and beers that pair beautifully with our menu.
JG Domestic is a contemporary American restaurant serving artisanal food crafted from the finest available domestic ingredients.The menu changes as new products come into season, and nearly always includes products such as produce, honey, eggs or herbs from Chef Garces’ environmentally sound Luna Farm in nearby Bucks County. Hand-crafted cocktails and a thoughtful assortment of American wines and craft beers complete the experience.
The Olde Bar, located in Philadelphia’s landmark Old Original Bookbinder’s, is a contemporary oyster bar and cocktail lounge steeped in the city’s nautical and culinary traditions. Serving oysters on the half shell, alongside a smart menu of modern re-imaginings of traditional bar snacks and a comprehensive cocktail and spirit list, The Olde Bar is at once a tribute to the city’s storied past and an updated version of one of our most beloved dining spaces.
Tinto is an intimate Basque tapas bar and restaurant serving small plates such as montaditos (crostini), bocadillos (finger sandwiches) and brochettes (skewers) typical of northeastern Spain’s pintxo bars, complemented by the region’s ciders, sangrias and of course, a great deal of wine. The restaurant showcases the flavors of the mountainous coastal region that blurs the lines of demarcation between Spain and France, all in a cozy setting that includes two distinct dining rooms and a sultry underground lounge.
Village Whiskey - Featuring a comprehensive selection of more than 200 whiskeys alongside what has been called the country’s best burger, is an instant classic. Envisioned by Chef Garces as a spot where he and his team could enjoy a drink and a snack after a long night in the kitchen, the restaurant’s focal point is the central bar that is home to their near-encyclopedic catalogue of Chef Garces’ favorite spirit, whiskey. Our able bartenders shake and stir classic and contemporary cocktails in a space evocative of a Prohibition-era speakeasy.
Volvér offers two distinct experiences: sparkling wine, caviar and small plates in the graciously appointed bar, and a decadent multi-course chef’s tasting in the intimate dining room. The ever-evolving menu highlights seasonal ingredients prepared with modern techniques that capture and amplify their inherent flavors, all inspired by Chef Garces’ travels around the world. Regional specialties, including locally raised meat, poultry and seafood, and produce from Chef Garces’ own Luna Farm in nearby Bucks County, feature prominently on the inventive and exciting menus, and the kitchen’s strong focus on innovation ensures that no two meals at Volvér are ever exactly alike.
Chef Jose Garces’ Newest Ecuadorian Seafood Experience Olón - Located on the beach side of the Tropicana in Atlantic City, is where you’ll find Chef Jose Garce’s newest 128 seat Ecuadorian inspired seafood restaurant offering his traditional family recipes. While the food and service are outstanding as expected, Olón is unlike any other Garces’ restaurant you’ve previously been to. With picturesque views of the Atlantic City shoreline visible from every table, you will be engulfed in the beach-like atmosphere throughout your entire dining experience. Natural and soft décor including cozy booths with brightly colored pillows and private island style seating coves allow you to feel relaxed while enjoying your meal. During warmer months outside seating is also available for those who wish to really reap the benefits of the perfectly located restaurant and enjoy the beach front views.