Meet Patrick Garcia
/Two-time Les Toques Blanches Silver Medallist Patrick Garcia on Filipino flavours, mentorship and kitchen culture.
If you could cook one meal that reminds you why you love cooking, what would it be?
“I’ve always been deeply connected to my roots, and I love how food can bring people together, spark conversations and connect different cultures, stories and backgrounds. IfI had to choose one dish, it would be the first dessert I ever created when I was 20 a coconut mousse with a persimmon insert, mango and jackfruit salsa, and brown buttercake (Filipino Flavours using western techniques).”
“The presentation was inspired by TheSnitch, one of Reynold Poernomo’s desserts. Looking back at that dessert reminds me of where I started and why I chose this path in the first place. It takes me back to that excitement of creating something of my own and sharing a little piece of myself through food.”
What was the culinary exchange in Nagasaki experience like?
“The experience in Nagasaki was really special because I had the opportunity to teach high school students while also cooking for people in the industry. It made me appreciate mentorship even more, especially how sharing what you know can make a difference in someone else’s journey.”
“One of the things I loved most was seeing how food can become a universal language, connecting people from different backgrounds even when we don’t speak the same language. It reminded me how much we can learn from one another and how beautiful it is to share our knowledge and culture through food.”
Outside of the food itself, what’s one practice or cause in the kitchen that you feel strongly about?
“I think creating a positive kitchen environment is really important. In most of the kitchensI’ve worked in, I’ve always been the youngest, so it was definitely scary and intimidating at first. I made it a point to maintain a healthy mindset and show up with positive energy, even on the difficult days.”
“I believe a healthy kitchen culture starts with all of us, too. We can’t always control the environment we’re in, but we can choose how we show up, treat others and contribute to the team. For me, having a kitchen where people feel supported, respected and comfortable learning from each other makes all the difference.”
Where would you like to see yourself in five years?
“In five years, I hope to be in a position where I can give back to the next generation of young chefs. Being part of Young Chefs Victoria has shown me how valuable mentorship can be, and I’d love to share that same support and knowledge with others, just as people have done for me throughout my journey. I also want to be part of bringing Filipino cuisine to a bigger international stage and starting more conversations about how beautiful, diverse and meaningful our food culture is. For me, it’s not just about growing as a chef, but also about using what I’ve learned to help others grow and sharing a part of my culture with the world.”
How would you like to lead a kitchen of your own?
“I’m a very optimistic person, and I tend to look at failures and mistakes in the kitchen as opportunities to learn rather than something to be discouraged by. I’m quite an energetic and happy person, and I love bringing that energy into the kitchen. Whether it’s vibing to good music during prep or bringing in pastries to share with the team, I think it’s the little things that can make someone’s day better.”
“Seeing what good leadership looks like firsthand has definitely shaped the kind of leader I hope to become one day”
“I believe you get the best out of people by leading through example showing up, working hard and treating everyone with respect. There’s a saying that you should be a leader, not just a boss, and that’s the kind of person I’d want to be. I’m really fortunate to be part of an amazing team at The Lodge in Little Collins and to have learned from one of the best chefsI’ve worked with, Joshua Wilde. Seeing what good leadership looks like firsthand has definitely shaped the kind of leader I hope to become one day.”
What advice would you give to someone starting their apprenticeship?
“My advice would be to just go for it, even when you’re scared. A lot of us get caught up worrying about the things we don’t know yet, whether it’s how to properly cut a vegetable or how to fix a broken mayonnaise. But I think what matters just as much is what’s happening internally building your confidence, being okay with failing, and learning how to pick yourself back up.”
“trust your own timeline”
“You fall down seven times, but you stand up eight, dust yourself off and keep going. Stay curious, be open to learning, and allow yourself to be influenced by the people you surround yourself with. Most importantly, trust your own timeline. I think this industry is a race where everyone has a finish line, but there are no first, second or third places. We’re all on our own journeys, and in the end, everybody wins.”
