Rising Stars: Meet Jonathan Garcia of Los Angeles

Today we’d like to introduce you to Jonathan Garcia.

Hi Jonathan, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I started cooking professionally over a decade ago, but honestly, my time in the kitchen goes back even further just not in the way you’d expect. I grew up around food, especially in the kitchen while my mom cooked. I wasn’t helping much; I was usually just there to sneak bites, especially the cheese while she made empanadas. Back then, I never imagined this would become my career.

That changed when I was working for a pasta delivery company. I used to deliver fresh pasta to a chef in Hermosa Beach, and I was mesmerized by the way his kitchen operated. I’d stayed for a few minutes, watching him toss fettuccine in vodka sauce, soaking in the energy. That was the moment I realized this is what I wanted to do. I enrolled in culinary school soon after, met some incredible people, and began pursuing the craft seriously.

I spent years working my way through fast paced, casual restaurants learning the ropes, or earning your stripes as we call it, and eventually moving up to sous chef, then chef de cuisine. A trip to Mexico City, Oaxaca, and Guanajuato with my now wife Diana was a pivotal moment. We dined at Pujol, Quintonil, and Criollo, and I saw a vision of Mexican food that I wanted to chase refined, expressive, and rooted in culture. We fell in love with Mexico City, its energy, its food, its depth and its people. When we got back, we decided to bring those vibes and hosted our first dinner at her mom’s house for friends and called it Picochas a nod to my family’s nickname from Mazatlán, Sinaloa.

Like many in this industry, the pandemic hit pause on everything. It gave me time to reflect and recalibrate. I shifted my focus temporarily to coffee, making and selling cold brews, and connected with some incredible roasters like Espresso Cuts and Picaresca. But food kept calling me back.

That’s when La Novia was born.

La Novia started as an ode to our love story Jonathan and Diana, a chef and a social worker, brought together by a shared love of food, mezcal, and wine. Our inspiration comes from the traditional dishes of our Mexican roots, the places we’ve traveled, and the ingredients each season offers. We aim to challenge and reimagine flavor, bringing together unexpected combinations to find balance.

It hasn’t been a straight line to get to where we are now. There’s been a lot of trial and error, but with every step, we’ve grown not just as a pop-up, but as people. Every stage of the journey has taught me something real.

Right now, I’m continuing to build on that momentum. I’m currently working on a few residencies one at Sala Coffee & Wine in Long Beach, and another at Bar Tinto in Costa Mesa, where I’ll be at the helm of the kitchen. These projects are giving me the space to keep evolving, share my vision with new communities, and continue telling our story through food.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Definitely not a smooth road. Like so many in this industry, burnout hit hard long hours, low pay, and constant pressure made it tough to stay grounded. You lose focus of yourself and your sanity. For a long time, that was my reality until I met my wife. She helped me find balance, showed me how to separate work from life. Before that, I carried work everywhere.

Pop-ups have their own challenges. From sourcing and prepping to hauling gear and breaking down, it’s a grind especially as a one-man kitchen. Financially, they’re rarely a hit, but I’ve always stayed optimistic. For me, it’s never just been about profit it’s about passion, expression, and building something real.

Can you tell our readers more about what you do and what you think sets you apart from others?
I would say my work is culture. Over the last decade, I’ve worked in multiple Asian restaurants, learning diverse techniques and flavor profiles that now inform my own vision of Mexican cuisine. Professionally I’m considered a chef, but in reality, I’m still a cook that is always learning, always evolving. You never really stop.

Through my project La Novia, I specialize in contemporary Mexican food that blends tradition with creativity. I explore the boundaries of each season, creating communal tasting experiences that bring people together around flavor, story, and memory. We try to bring the vibes from Mexico City its energy, warmth, and boldness into everything we do, especially when it comes to hospitality. Making guests feel genuinely welcomed and cared for is just as important to us as the food on the plate.

I’m probably best known for my pork belly taco rich and layered, hitting every note acid, fat, spice, and sweetness. What sets me apart is my willingness to take familiar flavors and present them in a different way. I’m proud of creating spaces where food sparks connection, reflection, and real conversation.

We love surprises, fun facts and unexpected stories. Is there something you can share that might surprise us?
Something surprising that most people don’t know is that I used to write corridos many years ago for fun, 3 of them were actually recorded by local groups. I’m a paisa at heart grew up listening to corridos, Chalino Sanchez, Saul Viera, Lalo Mora, but the group that I resonate with is Marca Registrada. Their music is full of storytelling. These days, I’m always singing to my wife even if it’s turning her name into a melody. And yeah, I definitely believe in Aliens.

Pricing:

• Tasting Menus: Starting at $85 per person (5–7 courses)
• Pop-Up Dishes: Range from $12–$35
• Private Dinners: Custom pricing available upon request

Contact Info:

• Website: https://Www.lanoviamx.com
• Instagram: https://www.instagram.com/la.noviamx/?hl=en

Image Credit:
@loveletterstudio__ by Montserrat Romo de Vivar