AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Jordon Garcia
Born:
Australia.
History:
I grew up in regional Victoria, in the Mallee region (Swan Hill) and moved to Melbourne after finishing high school to pursue a career in hospitality. I began my apprenticeship in 2010 on Lygon Street and went on to complete it at two well-regarded venues: The Argo/Vin Cellar and Carlton Wine Room.
After qualifying, I spent three formative years working under Ryan Flaherty at Mister Jennings, where I refined my skills in a more fine dining setting. Seeking international experience, I relocated to North America, spending 18 months working in Canada at a farm-to-table restaurant as well as a modern Chinese restaurant and undertaking short stages at Michelin-starred restaurants along the West Coast of the United States.
Following this, I spent six months in Oaxaca, Mexico, working at a local restaurant owned by Enrique Olvera, developing my understanding of regional Mexican cuisine and agave spirits through time spent at a mezcal farm and distillery.
Returning to Australia in 2018, I briefly worked at The Boathouse in Canberra before relocating to Sydney with my wife. I joined Annata initially as a Sous Chef, stepping into the Head Chef role in late 2019.
Have you always wanted to be a Chef?
To be honest, becoming a Chef wasn’t something I set out to do from the start. After finishing high school, I wasn’t entirely sure which direction I wanted to take. Growing up, we didn’t have a particularly strong cultural connection to food or cooking, so it wasn’t an obvious path.
It was actually my Mum who encouraged me not to settle for just any job, but to explore different careers and see what truly resonated. That open approach eventually led me to the kitchen and once I got started, I found something I really connected with.
How would you define your style?
I’d describe my style as seasonal, but ultimately shaped by the clientele and the identity of the restaurant. At the core, the goal is to create food that excites people and makes them happy, to keep things interesting, engaging and thoughtful.
Over time, trends and tastes evolve and I believe a good Chef evolves with them. So, while my foundations are rooted in seasonality and quality produce, my style is always adapting to stay relevant and reflective of the dining experience we’re aiming to deliver.
What is your feature flavour these days?
At the moment, we’re deep into Winter, so I’m leaning into flavours that bring warmth and depth. Brown butter, earthy mushrooms and desserts with savoury elements are really resonating, ingredients and combinations that feel comforting but still have layers of complexity.
Obsessive-compulsive about?
Cleanliness, consistency and attention to detail, especially the most mundane tasks. I believe that the small things set the tone for everything else in a kitchen.
Your greatest culinary influence:
It’s hard to name just one. From afar, Chefs like Thomas Keller and Christian Puglisi have had a big impact on how I think about food, discipline and creativity. More directly, I’ve been fortunate to work alongside a few Chefs whose mentorship and approach really resonated with me, they’ve shaped the way I cook and continue to influence how I lead in the kitchen.
What do you love about this business?
I love the team dynamic, kitchens are a lot like sports teams. Everyone’s here to work hard, but the camaraderie and mutual respect are just as important. I also enjoy the challenge of creating consistency in such a dynamic and unpredictable environment. No two days are ever exactly the same, so when everything comes together, from prep to service, it’s incredibly rewarding.
An ingredient you can’t live without?
Salt, flour, chillies and good butter.
Most ‘eyebrow-raising’ menu item?
At the moment, it’s our confit leeks served with tarator. On paper, it might sound a little understated, but once you try it, it surprises people. Slow confit transforms the leek’s core into something almost reminiscent of the heart of palm, tender, delicate and layered with flavour.
Paired with a cucumber yoghurt-based tarator and tonburi, which is a small lentil like seed that is likened to caviar, it is an amalgamation of flavours you necessarily wouldn't see together normally.
Signature dish:
I don’t necessarily believe in having a single ‘signature’ dish, as our menu is always evolving with the seasons and the style of the restaurant. That said, there are a few dishes that have had real staying power over the years.
One is our tempura zucchini flowers filled with ricotta and finished with burnt honey, a balance of crisp, creamy and caramelised. Another is the BBQ broccolini, dressed in a sauce made from goma (Japanese roasted sesame paste) and silken tofu, simple but packed with umami.
What can diners expect when they eat at your restaurant and what makes the experience special?
We’re approachable and comforting but also interesting without being challenging. We have something to offer for any occasion.
What is your go-to meal at home when you don’t feel like cooking?
Pizza.
Tell us something no one knows about you?
We don’t play music in the kitchen. I like to create space to think.
Where do you see yourself in 5 years’ time?
In five years, my daughter will be starting primary school, so I hope to be in a role where I can lead and manage effectively without needing to be in the kitchen every day. I want to focus on mentoring and developing a strong team while maintaining the standards and creativity that define great hospitality.
Annata
Wonderful dining experiences underpinned by beautiful cuisine and perfectly matched wine are what await at Annata on Willoughby Road in Crows Nest. Expect an urban chic look and feel – stylish but not pretentious – with local artists' work on the walls, leather lounges, warm lighting and cosy nooks on the mezzanine level. On sunny Sydney days head to the alfresco garden lounge to enjoy a cocktail, before starting a memorable culinary journey with lobster and ricotta scrippelle, lemon beurre monté and chives, or Jamie’s porchetta with fennel and radicchio jam, BBQ grape and hot mustard. For the main, think dishes like roast chicken, fried leg, artichoke, mole negro, pickled onion and beetroot, or Wagyu rump cap with pepper sauce and sides of shoestring fries and grilled broccolini.
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